Pin It A vibrant and satisfying bowl featuring juicy BBQ-glazed chicken served over fluffy rice, accompanied by crisp coleslaw and a medley of roasted vegetables. Perfect for a wholesome, crowd-pleasing meal.
Pin It This bowl is more than just a meal; it is a colorful assembly of textures and flavors. From the crunch of the red and green cabbage to the tender, caramelized BBQ chicken, every forkful offers something delicious.
Ingredients
- For the Chicken
- 4 boneless, skinless chicken breasts (about 600 g)
- 1 cup (240 ml) BBQ sauce (gluten-free if needed)
- 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, cut into wedges
- 1 cup (150 g) broccoli florets
- 2 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper, to taste
Instructions
- Step 1
- Preheat your oven to 425°F (220°C).
- Step 2
- Prepare the 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
- Prepare the roasted 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 the coleslaw: 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
- Cook the 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
- Assemble the bowls: 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
Using a large skillet ensures the chicken has enough space to sear evenly, while a saucepan with a tight-fitting lid is essential for perfectly steamed rice. Ensure the chicken reaches an internal temperature of 165°F (74°C) for the best safety and texture.
Varianten und Anpassungen
You can easily substitute brown rice or quinoa for added fiber. For those following a vegetarian diet, swap the chicken for BBQ-glazed tofu or tempeh. To save time on a busy day, use pre-cooked rotisserie chicken as a shortcut.
Serviervorschläge
This BBQ Chicken Bowl pairs exceptionally well with a crisp lager or a cold glass of iced tea. Feel free to drizzle extra BBQ sauce over the top before serving to add even more flavor.
Pin It Whether you are meal prepping for the week or serving a family dinner, this BBQ Chicken Bowl is a wholesome and delicious choice that is sure to please.
Recipe Q&A
- → Can I make the chicken ahead of time?
Yes, cook and slice the chicken up to 2 days in advance. Store in an airtight container and reheat gently before assembling bowls.
- → What other grains work well in this bowl?
Brown rice, quinoa, farro, or cauliflower rice make excellent substitutes for white rice based on your preference.
- → Can I grill the chicken instead of pan-searing?
Absolutely. Grill over medium-high heat for 5-6 minutes per side, brushing with BBQ sauce during the last 2 minutes for charred flavor.
- → How long does the coleslaw stay fresh?
The coleslaw keeps well for 2-3 days refrigerated. For best texture, store dressing separately and toss just before serving.
- → What vegetables can I substitute?
Try sweet potatoes, Brussels sprouts, green beans, or corn. Any roasting vegetable works beautifully in this bowl.
- → Is this freezer-friendly?
Freeze cooked chicken and roasted vegetables separately for up to 3 months. Prepare fresh rice and coleslaw when serving.