Spice up your chicken meal prep for the week with these bbq chicken bowls! These bowls are perfect for summer meal-prep. Whether you make them for a healthy weeknight dinner for the family or prep them for lunch at work, you won’t be disappointed with this bbq chicken recipe!
PREP TIME:15 minutes
COOK TIME:30 minutes
AUTHOR: Linley Richter
1.5 cups white rice (or any kind of rice)
3 cups water
BBQ Grilled Chicken
2 teaspoons dried thyme
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon garlic
1/4 teaspoon pepper
1/4 teaspoon salt
2 lbs. boneless, skinless chicken breast
1/3 cup bbq sauce (any kind)
4 cups raw kale coleslaw
1/4 cup lime juice
1/4 cup apple cider vinegar
2 teaspoons honey
1/2 onion, thinly sliced
1/4 cup cilantro, chopped
Black Beans + Corn
1 can black beans, rinsed
2 corn cobs, shucked
1 teaspoon cumin
1/2 lime, juiced
homemade ranch dressing
Preheat a grill or bbq. Add rice and water to a saucepan. Bring to a boil and reduce to simmer until rice is light and fluffy. Set aside.
Next mix all of the spices for the bbq chicken into a small bowl. Evenly distribute dry rub all over chicken breasts.
Place chicken breasts and corn on the grill for 20-25 minutes, rotating corn every five minutes.
At 10 minutes, flip chicken breasts and add half of the bbq sauce. Grill for remaining 10-15 minutes.
While chicken and corn are on the grill, place all ingredients for coleslaw into a large bowl. Mix well and place in the fridge.
In a separate medium-sized bowl, add beans, cumin, and lime juice. Set aside.
Remove chicken and corn from grill.
Cut corn off the cob and place it in the medium-sized bowl with the black bean mixture. Mix well.
Cut chicken into cubes and toss with the rest of the bbq sauce. Evenly distribute into 6 bowls or meal prep containers.
Remove slaw from the fridge and evenly distribute corn mixture, slaw, and rice into the bowls.