Print

BBQ Chicken Bowl Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 60 reviews

A vibrant and flavorful BBQ Chicken Bowl featuring grilled chicken marinated in a tangy homemade BBQ ranch sauce, served over sautéed cumin rice with black beans, colorful grilled vegetables, fresh avocado, and drizzled with creamy BBQ ranch dressing. Perfect for a wholesome weeknight meal with a blend of smoky, savory, and fresh tastes.

Ingredients

Chicken and Veggies

  • 4 chicken breast halves (or two large breasts, halved to make 4 thin pieces)
  • 1 zucchini (washed and sliced into 1/4” thick rounds)
  • 1 red bell pepper (washed, seeded and sliced)
  • 3 ears corn (grilled, or substitute 1 1/2 cups cooked corn)
  • 1 avocado (peeled, seeded and sliced)
  • Fresh cilantro (for garnish, if desired)
  • 2 Tablespoons oil (vegetable or canola oil)

Rice and Beans

  • 1/2 cup onion (chopped)
  • 1 1/2 cups long-grain white rice
  • 1/2 teaspoon ground cumin
  • 3 cups low-sodium chicken broth
  • 15 ounce can black beans (drained and rinsed)

Homemade BBQ Ranch Sauce

  • 1 cup barbecue sauce
  • 1/3 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup plain Greek yogurt (or sour cream)
  • 1 Tablespoon honey
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (or more to taste)

Instructions

  1. Prepare the rice: Add oil to a saucepan over medium heat. Add chopped onion and rice and sauté, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.
  2. Cook rice and beans: Stir in ground cumin, chicken broth, and rinsed black beans. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
  3. Rest the rice: Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
  4. Make the BBQ ranch sauce: In a bowl, combine barbecue sauce, mayonnaise, buttermilk, Greek yogurt, honey, dried dill weed, dried parsley, garlic powder, onion powder, salt, and pepper. Mix thoroughly.
  5. Marinate the chicken: Place chicken in a shallow dish and baste with 3/4 cup of the prepared BBQ ranch sauce. Refrigerate for at least 20 minutes to absorb the flavors.
  6. Grill the vegetables: Using a grill basket on a grill or a grill pan on the stove over medium heat, cook the zucchini slices and red bell pepper until tender and slightly charred. Grill the ears of corn similarly until cooked through.
  7. Grill the chicken: Add marinated chicken to the grill over medium heat. Cook for several minutes on each side, flipping once, until chicken is cooked through (internal temperature of 165°F). Remove and let rest for 5 minutes before slicing.
  8. Assemble the bowl: Spoon the cooked rice and beans mixture into serving bowls. Top with sliced grilled chicken, grilled zucchini, red bell peppers, grilled corn, and sliced avocado.
  9. Serve: Drizzle additional BBQ ranch sauce over the top and garnish with fresh cilantro if desired.

Notes

  • Use low-sodium chicken broth to control the salt content.
  • Substitute sour cream for Greek yogurt in the BBQ ranch sauce if preferred.
  • Adjust seasoning of the sauce to taste, adding more honey for sweetness or extra herbs for flavor.
  • Grill vegetables and chicken carefully to avoid overcooking and maintain moisture.
  • This recipe is versatile – you can use pre-cooked corn or a different variety of beans if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

Find it online: https://justsosavory.com/bbq-chicken-bowl-recipe/