BBQ Protein Bowls
In this article, we will explore a delicious and easy-to-prepare recipe.
Discover the Ultimate BBQ Protein Bowls Experience
If you’re looking for a meal that’s both wholesome and packed with flavor, these BBQ Protein Bowls are just what you need. Perfectly seasoned chicken paired with a vibrant mix of veggies and a tangy BBQ sauce will surely make this dish a family favorite. Not only are these bowls satisfying and delicious, but they’re also easy to prepare, making them ideal for busy weeknights. Plus, you’ll love how the BBQ Protein Bowls balance nutrition with taste. Interested in more hearty recipes? Check out our Cowboy Butter Chicken Skillet for a savory treat that complements this dish beautifully.
Ingredients You’ll Need
Gathering your ingredients beforehand ensures a smooth cooking process. Here’s what you’ll need:
- 1 cup uncooked brown rice
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1 1/4 tsp. kosher salt, divided, plus more
- 1/4 tsp. freshly ground black pepper, divided, plus more
- 1 Tbsp. extra-virgin olive oil
- 2 (6- to 8-oz.) boneless, skinless chicken breasts
- 3 cups shredded red cabbage (about 6 oz.)
- 3/4 cup shredded carrots
- 1/3 cup plain whole milk Greek yogurt
- 1 Tbsp. apple cider vinegar
- 2 tsp. Dijon mustard
- 2 tsp. granulated sugar
- 1 (15.5-oz.) can black beans, drained, rinsed
- 1/2 cup store-bought or homemade BBQ sauce, plus more for serving
- 1 cup fresh or thawed frozen corn
- 1/2 cup dill pickle chips
- Thinly sliced scallions, for serving
Cooking Instructions
Step 1: Prepare the Rice
Start by cooking the brown rice according to the package instructions. This base will soak up all the delicious flavors from the other ingredients.
Step 2: Season and Cook the Chicken
In a small bowl, mix the garlic powder, onion powder, 3/4 tsp. salt, and 1/4 tsp. pepper. Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with the spice mixture. Cook the chicken, turning occasionally, until golden brown. An instant-read thermometer should read 165°F when inserted into the thickest part, which takes about 7 minutes per side. Once cooked, transfer the chicken to a cutting board and set aside. Remove the skillet from heat.
Step 3: Make the Coleslaw
In a large bowl, combine the red cabbage and carrots. In a separate medium bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, and sugar. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Pour this creamy mixture over the cabbage and carrots, tossing to combine thoroughly.
Step 4: Combine the Chicken with Beans and Sauce
Cut the cooked chicken into bite-sized pieces. Return them to the skillet with the black beans and BBQ sauce. Simmer over medium-low heat, stirring occasionally, until the sauce thickens, about 2 to 3 minutes. Season with additional salt and pepper if needed.
Step 5: Assemble Your Bowls
Divide the cooked rice among serving bowls. Top each portion with the chicken mixture, coleslaw, corn, and dill pickle chips. Drizzle with extra BBQ sauce for added flavor and sprinkle with scallions for a fresh finish.
Tips for the Perfect BBQ Protein Bowls
- Customize Your Protein: Feel free to swap chicken for tofu or tempeh if you prefer a vegetarian option.
- Make It Spicy: Add a dash of hot sauce or some sliced jalapeños for a kick.
- Meal Prep Friendly: Store leftovers in the fridge for up to 3 days, making it a great meal for busy weeks.
Related Recipes You Might Love
- Cheez-It Crusted Chicken Nuggets
- Honey Mustard Chicken, Tomato & Zucchini Foil Packs
- Buffalo Chicken Chili
Conclusion
These BBQ Protein Bowls are a delightful way to enjoy a nutritious and flavorful meal. With minimal prep and maximum taste, they are sure to become a regular in your meal rotation. Whether you’re impressing guests or feeding the family, this dish makes it easy to keep everyone happy and full.
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BBQ Protein Bowls
Ingredients
Equipment
Method
- Cook rice according to package instructions.
- Meanwhile, in a small bowl, combine garlic powder, onion powder, 3/4 tsp. salt, and 1/4 tsp. pepper. In a large skillet over medium heat, heat oil. Season chicken all over with spice mixture and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part registers 165°, about 7 minutes per side. Transfer to a cutting board. Remove skillet from heat.
- In a large bowl, combine cabbage and carrots. In a medium bowl, whisk yogurt, vinegar, mustard, and sugar; season with 1/2 tsp. salt and 1/4 tsp. pepper. Pour over cabbage mixture and toss to combine.
- Cut chicken into bite-sized pieces. Return to skillet along with beans and BBQ sauce. Bring to a simmer over medium-low heat and cook, stirring occasionally to coat chicken, until sauce thickens, 2 to 3 minutes; season with salt and pepper.
- Divide rice among bowls. Top with chicken mixture, coleslaw, corn, and pickles. Drizzle with BBQ sauce and sprinkle with scallions.
Notes
