BBQ Chicken Bowls

Spice up your chicken meal prep for the week with these bbq chicken bowls! These bowls are perfect for summer meal-prep. Whether you make them for a healthy weeknight dinner for the family or prep them for lunch at work, you won’t be disappointed with this bbq chicken recipe!

Prep: 15 minutesCook: 30 minutesTotal: 45 minutes
Fat 7 Carbs 50 Protein 39
Yield 6 1x



  • 1.5 cups white rice (or any kind of rice)
  • 3 cups water

BBQ Grilled Chicken

  • 2 teaspoons dried thyme
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1 teaspoon garlic
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 lbs. boneless, skinless chicken breast
  • 1/3 cup bbq sauce (any kind)


  • 4 cups raw kale coleslaw
  • 1/4 cup lime juice
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey
  • 1/2 onion, thinly sliced
  • 1/4 cup cilantro, chopped

Black Beans + Corn

  • 1 15oz can black beans, rinsed
  • 2 ears of corn, shucked
  • 1 teaspoon cumin
  • 1/2 lime, juiced

Optional Toppings: 

  • homemade ranch dressing
  • Avocado
  • Lime juice


  1. Preheat your grill to 400ºF and add rice and water to a saucepan. Bring to a boil and reduce to simmer until rice is light and fluffy. Set aside.
  2. Next mix all of the spices for the bbq chicken into a small bowl. Evenly distribute dry rub all over chicken breasts.
  3. Place chicken breasts and corn on the grill for 20-25 minutes, rotating corn every five minutes.
  4. At 10 minutes, flip chicken breasts and add half of the bbq sauce. Grill for remaining 10-15 minutes.
  5. While chicken and corn are on the grill, place all ingredients for coleslaw into a large bowl. Mix well and place in the fridge.
  6. In a separate medium-sized bowl, add beans, cumin, and lime juice. Set aside.
  7. Remove chicken* and corn from grill.
  8. Cut corn off the cob and place it in the medium-sized bowl with the black bean mixture. Mix well.
  9. Cut chicken into cubes and toss with the rest of the bbq sauce. Evenly distribute into 6 bowls or meal prep containers.
  10. Remove slaw from the fridge and evenly distribute corn mixture, slaw, and rice into the bowls.
  11. Enjoy!

Nutrition Facts

Serving Size: 1/6 Calories: 386 Sugar: 13 Sodium: 600 Fat: 7 Carbohydrates: 50 Fiber: 10 Protein: 39
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