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BBQ Chicken Bowl

Prep Time 20 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 1129kcal

Ingredients

BBQ Ranch Sauce:

  • 1/4 tsp Fresh dill
  • 1/4 cup Barbecue sauce
  • 2 TBSP Mayonnaise
  • 2 TBSP Buttermilk
  • 1 TBSP Greek yogurt
  • 1/4 TBSP Honey
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper

Chicken and Veggies:

  • 10 oz Chicken breast boneless skinless butterflied
  • 1 Zucchini sliced into 1/4” thick rounds
  • 1 Red bell pepper seeded and sliced
  • 1 ear Corn
  • 1 Avocado pitted and sliced
  • Fresh cilantro for garnish

Rice:

  • 1/2 cup White rice rinsed
  • 1/4 cup Onion chopped
  • 1 TBSP Extra-virgin olive oil
  • 1/4 tsp Ground cumin
  • 1 cup Chicken broth
  • 7 ounces Black beans drained and rinsed

Lemonade

  • 24 oz Lemonade cold
US Customary - Metric

Instructions

  • Make BBQ Ranch Sauce: Chop dill. Combine all sauce ingredients and mix well in a bowl. Season with salt and pepper to taste.
  • Prep chicken: Prep chicken per instruction above and place in a shallow dish. Baste with ¾ cup BBQ Ranch Dressing. Transfer to the refrigerator to marinate for 20 minutes. While the chicken is marinating, make the rice and prep vegetables.
  • Prep the rice and onion per instruction above.
  • Make rice: Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to turn golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover with a lid and cook until tender, about 20 minutes.
  • Preheat a grill or griddle pan on medium heat.
  • Prep the zucchini, bell pepper, and corn per instruction above. Season with salt and pepper.
  • Cook veggies: Grill the zucchini, bell peppers, and corn on all sides until nicely charred and tender. Remove from the heat and set aside.
  • Cook chicken: Grill the chicken on both sides, flipping once, to an internal temperature of 160°F (70°C) using a thermometer. Remove to a plate to rest for about 5 minutes.
  • Finish rice: Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork.
  • Finish chicken: Chop into bite sized pieces.
  • Prep avocado per instruction above.
  • Compose bowl: Spoon rice and beans into bowl(s). Top with chicken, grilled zucchini, bell peppers, corn, and sliced avocado. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro.
  • Serve: Enjoy the bowl with lemonade.

Notes

Pro tip: Butterfly the chicken: Lay the breasts down on a cutting board. Using a sharp knife parallel to the cutting board, slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound them even to 1/4 inch thick using a mallet or small frying pan or rolling pin.

Nutrition

Calories: 1129kcal | Carbohydrates: 149g | Protein: 50g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 1411mg | Potassium: 2079mg | Fiber: 20g | Sugar: 64g | Vitamin A: 2494IU | Vitamin C: 110mg | Calcium: 133mg | Iron: 5mg