Save This BBQ Chicken Bowl is a vibrant and satisfying meal featuring juicy BBQ-glazed chicken served over fluffy white rice. It is perfectly balanced with a medley of roasted vegetables and a crisp, creamy coleslaw, making it a wholesome and crowd-pleasing option for any family dinner.
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This dish is as beautiful to look at as it is to eat, bringing together a variety of textures—from the crunch of the cabbage to the tenderness of the chicken. It’s an American-style classic that delivers big on flavor without complex preparation.
Ingredients
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- 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
For a quick shortcut on busy nights, you can use pre-cooked rotisserie chicken instead of cooking the breasts from scratch. Ensure the chicken reaches an internal temperature of 165°F (74°C) for the best results.
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Varianten und Anpassungen
Substitute brown rice or quinoa for the white rice to add more fiber to your meal. For a vegetarian version, simply swap the chicken for BBQ-glazed tofu or tempeh.
Serviervorschläge
This hearty BBQ Chicken Bowl pairs wonderfully with a crisp lager or a refreshing glass of iced tea. For those with dietary restrictions, ensure the BBQ sauce is certified gluten-free.
Save This BBQ Chicken Bowl is a reliable and delicious choice for anyone seeking a wholesome meal that doesn't compromise on flavor. Enjoy the perfect combination of textures and tastes in every bite.
Recipe FAQs
- → Can I use leftover rotisserie chicken?
Yes, simply shred or slice pre-cooked rotisserie chicken and toss with warmed BBQ sauce. This shortcut reduces cooking time by about 15 minutes.
- → How do I store leftovers?
Keep components separate in airtight containers. Rice and vegetables last 3-4 days refrigerated. Store chicken and coleslaw separately for best texture.
- → What works as a gluten-free BBQ sauce?
Look for certified gluten-free brands or make homemade using tomato paste, molasses, vinegar, and spices. Always check labels carefully.
- → Can I make this vegetarian?
Swap chicken for BBQ-glazed tofu, tempeh, or portobello mushrooms. Press and sear tofu first for better texture absorption.
- → What other grains work well?
Brown rice adds nuttiness and fiber. Quinoa cooks faster and boosts protein. Cauliflower rice creates a lighter, low-carb option.
- → How do I prevent soggy coleslaw?
Salt shredded vegetables for 10 minutes, then squeeze out excess moisture before dressing. Add dressing just before serving for maximum crunch.
