BBQ Chicken Bowl (Printable)

Tender BBQ chicken over rice with coleslaw and roasted vegetables for a complete, satisfying meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 cup BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Rice

06 - 1 1/2 cups long grain white rice
07 - 3 cups water
08 - 1/2 teaspoon salt

→ Coleslaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 cup grated carrot
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste

→ Roasted Vegetables

16 - 1 red bell pepper, sliced
17 - 1 zucchini, sliced
18 - 1 red onion, cut into wedges
19 - 1 cup broccoli florets
20 - 2 tablespoons olive oil
21 - 1/2 teaspoon paprika
22 - Salt and pepper to taste

# How to Make It:

01 - Set oven to 425°F.
02 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
03 - 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.
04 - 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.
05 - 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). Brush generously with BBQ sauce and cook for 1-2 minutes more per side, allowing the sauce to caramelize. Remove from heat and slice.
06 - 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.

# Expert Advice:

01 -
  • Everything comes together in under an hour, but it tastes like you spent all day planning.
  • Each component stands alone beautifully, so you can prep what you want and skip what you don't.
  • The textural contrast—crispy vegetables, creamy slaw, tender chicken—keeps every bite interesting.
02 -
  • Drying the chicken before it hits the pan is non-negotiable if you want that gorgeous crust; any moisture will steam it instead of searing it.
  • The vegetables will keep cooking slightly after you pull them from the oven, so pull them out when they look just a shade lighter than you want them to be.
  • Oversaucing the chicken right at the end is tempting but resist—a light brush is all you need, otherwise it gets soggy.
03 -
  • Brush the BBQ sauce on during the last moment of cooking rather than earlier—it prevents burning and keeps it glossy and caramelized.
  • If your coleslaw tastes too vinegary, add a touch more honey; if it's too heavy, thin it with a splash of water or apple juice.
  • Room-temperature rice assembles into bowls much better than hot rice, so if you're cooking ahead, let it cool slightly before serving.
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