Save to Pinterest A vibrant and satisfying BBQ Chicken Bowl featuring juicy BBQ-glazed chicken served over fluffy rice, accompanied by crisp coleslaw and a medley of roasted vegetables. This meal is the perfect combination of smoky, tangy, and savory flavors, making it a wholesome and crowd-pleasing option for any dinner table.
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This bowl is designed to be both delicious and visually appealing. The colorful roasted vegetables and the rich glaze on the chicken create a meal that looks as good as it tastes, ensuring every bite is packed with texture and flavor.
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 (wedges), 1 cup (150 g) broccoli florets, 2 tbsp olive oil, 1/2 tsp paprika, salt and pepper to taste.
Instructions
- 1. Preheat
- Preheat your oven to 425°F (220°C).
- 2. Cook 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.
- 3. Roast 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.
- 4. Prepare 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.
- 5. Sear 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.
- 6. Assemble
- 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
To ensure the best results, use a meat thermometer to confirm the chicken reaches exactly 165°F (74°C). For the vegetables, roasting them in a single layer is crucial for achieving that perfect golden-brown finish without them steaming on the tray.
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Varianten und Anpassungen
For extra fiber, you can substitute the white rice with brown rice or quinoa. If you are in a hurry, use pre-cooked rotisserie chicken as a shortcut. For a vegetarian option, swap the chicken for BBQ-glazed tofu or tempeh.
Serviervorschläge
This BBQ Chicken Bowl pairs wonderfully with a crisp lager or a refreshing iced tea. Serve immediately while the rice and chicken are warm to enjoy the contrast with the chilled coleslaw.
Save to Pinterest Enjoy your homemade BBQ Chicken Bowl! This versatile dish is sure to satisfy everyone at the table with its bold flavors and wholesome ingredients.
Recipe Q&A
- → Can I make this ahead of time?
Prepare the roasted vegetables and coleslaw up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Cook the chicken fresh and reheat the vegetables gently before assembling for the best texture and flavor.
- → What vegetables work best for roasting?
Bell peppers, zucchini, red onions, and broccoli roast beautifully together. You can also add sweet potato wedges, cauliflower florets, or asparagus. Choose vegetables that cook at similar rates so everything finishes roasting at the same time.
- → How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part. The chicken should feel firm when pressed and the juices should run clear. If slicing, the meat should appear opaque throughout without any pink.
- → Can I use store-bought coleslaw?
Yes, you can substitute store-bought coleslaw to save time. Look for fresh coleslaw from the deli section or a bagged coleslaw mix you can dress yourself. The homemade version allows you to control the sweetness and creaminess of the dressing.
- → What other proteins can I use?
Shrimp, pork chops, or sliced steak work wonderfully with BBQ glaze. For a vegetarian option, try BBQ-glazed tofu, tempeh, or portobello mushrooms. The roasting time may vary depending on your protein choice, so adjust accordingly.
- → How can I make this dairy-free?
Replace the mayonnaise in the coleslaw with a dairy-free alternative or make a vinaigrette using olive oil, apple cider vinegar, and mustard. Ensure your BBQ sauce doesn't contain butter or cream-based ingredients.
