Save to Pinterest Experience a burst of flavors with this BBQ Chicken Bowl, a vibrant dish that perfectly balances smoky, sweet, and fresh elements. Featuring tender, glazed chicken breast alongside a colorful array of roasted vegetables and crisp coleslaw, this bowl is as visually stunning as it is delicious. Whether you are looking for a wholesome weeknight dinner or a meal-prep friendly option, this recipe delivers satisfaction in every bite.
Save to Pinterest What makes this bowl truly special is the harmony of temperatures and textures. The warm, savory roasted bell peppers and zucchini complement the chilled, creamy coleslaw, while the BBQ-glazed chicken provides a hearty center. It is a complete meal in a single bowl that feels both indulgent and nourishing.
Ingredients
- For the Chicken: 4 boneless, skinless chicken breasts (about 600 g), 1 cup (240 ml) BBQ sauce, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- For the Rice: 1 1/2 cups (300 g) long grain white rice, 3 cups (720 ml) water, 1/2 tsp salt
- For the Coleslaw: 2 cups (140 g) shredded green cabbage, 1 cup (70 g) shredded red cabbage, 1 cup (110 g) grated carrot, 1/4 cup (60 g) mayonnaise, 1 tbsp apple cider vinegar, 1 tsp honey, salt and pepper to taste
- For the Roasted Vegetables: 1 red bell pepper (sliced), 1 zucchini (sliced), 1 red onion (wedges), 1 cup (150 g) broccoli florets, 2 tbsp olive oil, 1/2 tsp paprika, salt and pepper to taste
Instructions
- Step 1: Prep
- Preheat your oven to 425°F (220°C).
- Step 2: Cook Rice
- Rinse the rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce to low heat, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
- Step 3: Roast Vegetables
- On a baking sheet, toss bell pepper, zucchini, red onion, and broccoli with olive oil, paprika, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, turning once, until golden and tender.
- Step 4: Prepare Slaw
- In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add green and red cabbage and carrot; toss to coat. Chill until serving.
- Step 5: Sear Chicken
- Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Brush generously with BBQ sauce and cook for 1-2 minutes more per side, allowing the sauce to caramelize. Remove from heat and slice.
- Step 6: Assembly
- Divide rice among four bowls. Top with sliced BBQ chicken, a portion of roasted vegetables, and a scoop of coleslaw. Drizzle with extra BBQ sauce if desired.
Zusatztipps für die Zubereitung
To ensure the best results, always pat the chicken dry before seasoning; this helps achieve a proper sear. When roasting vegetables, avoid overcrowding the pan so they brown beautifully rather than steaming. Using a meat thermometer to check the chicken reaches 165°F (74°C) ensures it remains juicy while being safe to eat.
Varianten und Anpassungen
For extra fiber, try substituting white rice with brown rice or quinoa. If you're in a hurry, you can use pre-cooked rotisserie chicken and simply warm it through with the BBQ sauce. For a vegetarian version, swap the chicken breasts for thick slices of BBQ-glazed tofu or tempeh, which pair perfectly with the roasted vegetables and slaw.
Serviervorschläge
Serve these bowls while the chicken and vegetables are warm and the coleslaw is chilled for a refreshing contrast. This meal pairs exceptionally well with a crisp lager, a cold iced tea, or a sparkling lemonade. A final drizzle of extra BBQ sauce or a sprinkle of fresh cilantro can add an extra layer of flavor.
Save to Pinterest This BBQ Chicken Bowl is a crowd-pleaser that brings the flavors of a summer cookout right to your table, any time of year. Enjoy the vibrant colors and the hearty, satisfying combination of ingredients that make this dish a standout favorite.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, you can prepare the rice, roasted vegetables, and coleslaw up to 2 days in advance. Store them separately in airtight containers. Reheat the rice and vegetables before serving, and slice the chicken fresh for best texture.
- → What other proteins work well in this bowl?
Try grilled shrimp, pulled pork, or sliced steak. For vegetarian options, use BBQ-glazed tofu, tempeh, or portobello mushrooms. The tangy sauce complements most proteins beautifully.
- → How can I adjust the spice level?
Add cayenne pepper or red pepper flakes to the BBQ sauce for heat. For smoky depth, incorporate chipotle powder. Conversely, use a honey-based BBQ sauce for a milder, sweeter profile.
- → Can I use different vegetables for roasting?
Absolutely. Try sweet potato cubes, Brussels sprouts, asparagus, or cauliflower. Adjust roasting times accordingly—denser vegetables may need 5-10 additional minutes.
- → What toppings would enhance this bowl?
Fresh cilantro, sliced green onions, pickled jalapeños, avocado slices, or a dollop of sour cream all complement the flavors. Crushed peanuts or sesame seeds add delightful crunch.
- → Is this suitable for meal prep?
Excellent choice. Assemble individual portions in meal prep containers, keeping the coleslaw separate to maintain crispness. They'll keep well in the refrigerator for 3-4 days.