BBQ Chicken Bowls
BBQ chicken bowls are such a fun way to serve bbq chicken breast and an even better way to use any leftover grilled chicken!
Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Fat 7
Carbs 50
Protein 39
Yield 6
Ingredients
Rice
- 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
Coleslaw
- 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
- 15 oz. canned black beans rinsed
- 2 ears of corn shucked
- 1 teaspoon cumin
- 1/2 lime juiced
Optional Toppings
- homemade ranch dressing
- Avocado
- Lime juice
Instructions
- 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.
- Next mix all of the spices for the bbq chicken into a small bowl. Evenly distribute dry rub all over chicken breasts.
- Place chicken breasts and corn on the grill for 15-20 minutes, rotating corn every five minutes.
- At 8 minutes, flip the chicken breasts and add half of the bbq sauce. Grill for remaining 10-15 minutes, or until the internal temperature reaches 165ºF.
- While chicken and corn are on the grill, place all ingredients for coleslaw into a large bowl. Mix well and place in the fridge.
- In a separate medium-sized bowl, add beans, cumin, and lime juice. Set aside.
- Remove chicken and corn from grill.
- Cut chicken into cubes and toss with the rest of the bbq sauce. Evenly distribute into 6 bowls or meal prep containers.
- Remove slaw from the fridge and evenly distribute corn mixture, slaw, and rice into the bowls.
- Enjoy!
Nutrition Facts
Calories: 386kcal | Carbohydrates: 50g | Protein: 39g | Fat: 7g | Fiber: 10g | Sugar: 13g