Barbecue Chicken Grain Bowl (Printable Version)
Smoky grilled chicken over whole grains with fresh veggies, avocado, and tangy barbecue glaze.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup barbecue sauce (use gluten-free if needed)
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Grains
06 - 2 cups cooked brown rice, quinoa, or farro
→ Vegetables & Toppings
07 - 1 cup cherry tomatoes, halved
08 - 1 cup canned corn, drained (or grilled corn kernels)
09 - 1 large avocado, sliced
10 - 1 cup shredded purple cabbage
11 - 1/2 cup scallions, thinly sliced
12 - 1/4 cup fresh cilantro leaves
→ Optional Garnishes
13 - Lime wedges, for serving
14 - Extra barbecue sauce, for drizzling
# How to Make:
01 - Preheat a grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season evenly with salt and black pepper.
02 - Grill the chicken for 5 to 6 minutes per side, basting generously with barbecue sauce during the last 2 to 3 minutes of cooking, until the internal temperature reaches 165°F and the exterior is nicely glazed. Rest for 5 minutes, then slice against the grain.
03 - Divide the cooked grains evenly among 4 bowls, creating a bed for the toppings.
04 - Top each bowl with sliced barbecue chicken, halved cherry tomatoes, corn, avocado slices, shredded purple cabbage, and thinly sliced scallions.
05 - Sprinkle fresh cilantro over each bowl. Add lime wedges on the side and drizzle with extra barbecue sauce if desired. Serve immediately.
# Expert Tips:
01 -
- The smoky sweetness of barbecue chicken paired with fresh crunchy vegetables creates the perfect balance of indulgent and wholesome in every single bite.
- It comes together in under an hour and stretches beautifully for leftovers the next day.
- Everyone at the table can customize their own bowl, which means no complaints and plenty of happy faces.
02 -
- Resting the chicken is not optional and cutting too early sends all those delicious juices running across your cutting board instead of staying in the meat.
- If your barbecue sauce is thick, thin it with a splash of water before basting so it spreads evenly and does not burn on the grill.
03 -
- Pat the chicken dry before oiling and seasoning because moisture on the surface prevents a good sear and causes sticking.
- Warm your barbecue sauce slightly before basting so it flows easily and coats the chicken in an even glossy layer rather than clumping.