This BBQ chicken bowl is loaded with smoky BBQ chicken, roasted sweet potatoes, black bean and corn salad, fresh veggies and a creamy high-protein BBQ ranch. It’s a satisfying, protein-packed meal that’s perfect for meal prep or dinner.
Somewhere between my obsession with BBQ sauce and my love of a loaded bowl meal (like my chicken burrito bowl and street corn chicken rice bowls), this BBQ chicken bowl was born. And I have to say, it might be the best thing to come out of my kitchen this summer.
As a busy mom of two, I don’t always have time to cook lunch or dinner from scratch every day, which is why I love recipes like this. I can prep all the components ahead of time, then all that’s left to do is reheat the warm ingredients, add the fresh toppings, and drizzle everything with the creamy BBQ ranch. It took a few rounds of testing to get every component just right, and now it’s one of those meals I genuinely look forward to eating all week.
Why I Love This BBQ Chicken Bowl
- Packed with protein: Thanks to the chicken, black beans, and Greek yogurt in the dressing, each bowl is packed with protein to keep you satisfied for hours.
- Perfect for meal prep: Every component stores well separately in the fridge, so you can build fresh bowls all week without anything getting soggy.
- Easy to customize: Swap the rice for cauliflower rice, skip the sweet potatoes, add pickled red onions, pile on extra avocado, or use your favorite veggies. This bowl is easy to make your own.
Ingredients Needed
- chicken – you can use boneless skinless chicken breasts or thighs. The thighs will give you a juicier result but chicken breasts are a leaner option and are just as delicious. Use whatever you prefer or have on hand.
- smoked paprika, garlic powder, onion powder, salt and pepper – the spice blend that gives the chicken that smoky, savory flavor before the BBQ sauce goes on.
- BBQ sauce – used for both the chicken and the dressing. I like Stubb’s Original BBQ Sauce or Primal Kitchen Classic BBQ Sauce for a cleaner option. If you’re feeling up for it you can also make my homemade BBQ sauce, which is delicious!
- sweet potato – I followed my recipe for roasted sweet potatoes, which are roasted until caramelized and tender. It adds a natural sweetness that pairs perfectly with the smoky chicken.
- cooked rice – the base of the bowl. Use white rice, brown rice or a mix of rice and cauliflower rice to lighten it up.
- black bean and corn salad – I made my black bean and corn salad for this bowl, which adds a ton flavor compared to using plain black beans and plain corn.
- BBQ ranch dressing – this is the star of the show, so don’t skip it! Made with Greek yogurt, BBQ sauce and ranch seasoning, it’s creamy, smoky, tangy, and packed with protein.
Find the full ingredient list with measurements in the recipe card below.
How to Make BBQ Chicken Rice Bowl
Step 1: Toss sweet potato chunks with avocado oil spray, salt, pepper and garlic powder. Roast at 400°F for 20 to 30 minutes until tender and caramelized.
Step 2: While the sweet potatoes roast, prepare your black bean and corn salad and set aside.
Step 3: Season the chicken and cook using your preferred method until cooked through. Rest, chop into bite sized pieces, and toss with BBQ sauce.
Step 4: Whisk all dressing ingredients together until smooth and creamy.
Step 5: Divide the rice between four bowls, then top with the BBQ chicken, roasted sweet potatoes, black bean and corn salad, cherry tomatoes, shredded cabbage and sliced avocado.
Step 6: Drizzle the bowls with BBQ ranch and finish with fresh cilantro, pickled red onions (if using) and a squeeze of fresh lime.
Brittany’s Tips
- Pat the chicken dry: This helps the chicken brown instead of steam, giving you better flavor and texture before it’s tossed with the BBQ sauce.
- Wait to add the BBQ sauce: Toss the cooked chicken with the BBQ sauce after it has rested and been chopped. Since BBQ sauce contains sugar, adding it too early can cause it to burn.
- Cut the sweet potatoes evenly: Aim for 1-inch pieces so they roast at the same rate. This helps every bite get tender with caramelized edges.
- Meal prep the components separately: Store the chicken, rice, sweet potatoes, black bean and corn salad, and BBQ ranch in separate containers. Assemble just before serving so everything stays fresh and the veggies stay crisp.
How to Store BBQ Chicken Bowl
Store the chicken, rice, sweet potatoes, black bean and corn salad, and BBQ ranch dressing in separate airtight containers in the refrigerator for up to 4 days. Keep the avocado whole and slice it just before serving to prevent browning. When you’re ready to eat, reheat the chicken, rice, and sweet potatoes, then assemble your bowl with the cold toppings and drizzle with the BBQ ranch.
Frequently Asked Questions
Yes, these BBQ chicken bowls are perfect for meal prep because every component can be made ahead and stored separately.
Here’s how I like to prep them for the week: 1. Cook the rice and roast the sweet potatoes. 2. Cook the BBQ chicken and toss it with the BBQ sauce. 3. Make the black bean and corn salad. 4. Whisk together the BBQ ranch dressing.
Store everything in separate airtight containers and assemble fresh bowls throughout the week for easy meals.
Yes. Shred the rotisserie chicken, toss it in BBQ sauce, and you have an even quicker version of this bowl. It is a great shortcut on busy weeknights.
If you do not have ranch seasoning on hand, a mix of dried dill, garlic powder, onion powder, and a pinch of salt gets you pretty close. Hidden Valley and Simply Organic both make great clean ranch seasoning packets.
More Hearty Bowls to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
Black Bean and Corn Salad
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Preheat the oven to 400°F. Spread the sweet potato chunks on a parchment-lined baking sheet, spray with avocado oil, and season with salt, pepper, and garlic powder. Roast for 20–30 minutes, stirring halfway through, until tender and lightly caramelized.
1 large sweet potato, Avocado oil spray, Salt, pepper and garlic
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While the sweet potatoes roast, prepare the black bean and corn salad. Combine corn, black beans, bell pepper and red onion in a large bowl. Stir in the vinegar, parsley, olive oil, salt and pepper. Chill in the fridge until ready to serve.
1 bag (16 oz) frozen sweet corn kernels, 1 15 oz can black beans, 1 large red bell pepper, ½ large red onion, 2 Tablespoons red wine vinegar , 3 Tablespoons parsley leaves, 1 Tablespoon olive oil , 1 teaspoon sea salt, ½ teaspoon fresh ground pepper
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Pat the chicken dry and season both sides with the smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook using your preferred method until the internal temperature reaches 165°F: Air fryer: 375°F for 12–15 minutes, flipping halfway. Grill or stovetop: Cook over medium heat for 5–6 minutes per side.
1 ¼-½ lbs boneless skinless chicken breasts or thighs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
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Let the chicken rest for 5 minutes, then chop into bite-sized pieces. Toss with the BBQ sauce until evenly coated.
¼ cup BBQ sauce
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In a small bowl, whisk together the Greek yogurt, BBQ sauce, milk, ranch seasoning, apple cider vinegar, and salt until smooth and creamy. Taste and adjust seasoning as needed.
½ cup plain full-fat Greek yogurt, 3 Tablespoons BBQ sauce, 1 Tablespoon milk, 2 teaspoons ranch seasoning mix, 1 teaspoon apple cider vinegar, ¼ teaspoon salt
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If needed, warm the cooked rice or cauliflower rice according to package directions. Divide the rice between four bowls, then top with the BBQ chicken, roasted sweet potatoes, black bean and corn salad, cherry tomatoes, shredded cabbage, and sliced avocado. Drizzle generously with the BBQ ranch and finish with fresh cilantro, pickled red onions (if using), and a squeeze of fresh lime.
2 cups cooked rice, 2 cups black bean and corn salad, Roasted sweet potatoes, 2 cups cherry tomatoes, 2 cups shredded purple cabbage, 1 avocado, 1 lime, 1 small handful fresh cilantro, pickled red onions
- Storage: Store each component separately in airtight containers in the fridge for up to 4 days. Add avocado fresh when serving.
Serving: 1bowl (w/ cauliflower rice) | Calories: 654kcal | Carbohydrates: 77g | Protein: 57g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 127mg | Sodium: 1435mg | Potassium: 1473mg | Fiber: 17g | Sugar: 15g
Nutrition information is automatically calculated, so should only be used as an approximation.
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