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BBQ Chicken Bowls

BBQ Chicken Bowls combine lean protein, charred vegetables, and a balanced carb for a satisfying yet healthy weekday dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs Thighs are juicier.
  • 1 cup cooked rice, quinoa, or cauliflower rice
  • 2 medium sweet potatoes, cubed Cut into uniform 1/2-inch cubes.
  • 1 cup corn kernels (fresh or frozen)
  • 1 red bell pepper, sliced
  • 1 cup shredded red cabbage or slaw mix
  • 1/4 cup BBQ sauce See notes for homemade.
  • 1 tbsp olive oil For roasting.
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 avocado, sliced (optional)
  • lime wedges (optional)
  • chopped cilantro (optional)
  • pickled red onion (optional)

Method
 

Preheat and Prep
  1. Preheat oven to 425°F (220°C) for sweet potatoes.
  2. Toss cubed sweet potatoes in 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet.
Roast Sweet Potatoes
  1. Roast for 18–22 minutes until edges are browned and interiors are tender.
  2. While they roast, prepare the slaw: toss shredded cabbage with a squeeze of lime, a pinch of salt, and a drizzle of olive oil.
Season and Sear Chicken
  1. Season chicken with garlic powder, smoked paprika, salt, and pepper.
  2. Heat a skillet or grill pan over medium-high heat. Add a tablespoon of oil and sear chicken 4–5 minutes per side until internal temp reaches 165°F (74°C).
Char Vegetables
  1. In the same pan (or on the grill), char bell peppers and corn kernels until slightly blackened, about 3–4 minutes.
Assemble the Bowl
  1. Layer rice/quinoa, top with sliced chicken, roasted sweet potatoes, charred vegetables, slaw, avocado, and a generous drizzle of BBQ sauce.

Notes

For high-protein meals, consider using low-sugar BBQ sauce. Store components in airtight containers for up to 3–4 days.