
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
15 mins
Cal/Serv:
917
These BBQ bowls are packed with flavor—they have pretty much everything but the kitchen sink. With BBQ chicken, corn, an easy slaw, rice, and pickles, these grain bowls are a protein-packed lunch that are the noon pick-me-up you need. Once you prep the rice ahead of time, these bowls will only take 15 minutes to cook and assemble. Plus, they're meal prep gold.
Like most of our grain bowl recipes, this bowl is extremely versatile. Swap the pickle chips out for pickled red onion, add on any leftover coleslaw (vinegar coleslaw, anyone?) you may have, or leave off the chicken and add in BBQ tempeh or BBQ tofu for a vegetarian dinner.
Made this? Let us know how it went in the comments below!
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Ingredients
- 2 cups
barbecue sauce
- 1/3 cup
orange juice
- 1 tsp.
cumin
- 1/2 tsp.
chili powder
- 3
cloves garlic, minced and divided
- 1 Tbsp.
extra- virgin olive oil
- 1 lb.
boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
- 2/3 cup
mayonnaise
- 1/2 cup
red wine vinegar
- 1 Tbsp.
Dijon mustard
- 1 cup
kale, finely chopped
- 2 cups
shredded cabbage
- 1 cup
shredded carrots
- 3 cups
- 1 cup
frozen corn, thawed
- 1/2 cup
pickle chips
Directions
- Step 1In a large bowl, combine barbecue sauce, orange juice, cumin, chili powder and 2 cloves garlic. Reserve 1/4 cup for serving.
- Step 2In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook for 8 minutes and flip, then pour 3/4 of the sauce over chicken breasts and cook 8 minutes more until chicken is cooked through and sauce has reduced slightly. Transfer to a plate to let rest, then slice into cubes and let cool completely.
- Step 3In a medium bowl, whisk together mayo, red wine vinegar, mustard and remaining garlic. In a large bowl, combine kale, cabbage and carrots. Pour dressing over the slaw ingredients and toss to combine. Season with salt and pepper.
- Step 4Build bowls: Divide rice evenly between 4 bowls. Divide chicken, slaw, corn and pickles evenly between bowls. Garnish with with the remaining barbecue sauce and serve.
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