Barbecue Chicken Grain Bowl (Printer-friendly)
Smoky grilled chicken paired with whole grains and fresh vegetables in a colorful, balanced bowl.
# What You Need:
→ 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 kosher salt
05 - 1/4 teaspoon freshly ground 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
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 It:
01 - Preheat a grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season both sides evenly with salt and black pepper.
02 - Place the chicken on the grill and cook for 5 to 6 minutes per side. During the last 2 to 3 minutes of cooking, baste generously with barbecue sauce until the chicken is cooked through and has a glossy, caramelized glaze. Remove from the grill and let rest for 5 minutes before slicing.
03 - Divide the cooked grains evenly among 4 serving bowls, creating a warm foundation for each bowl.
04 - Layer each bowl with the 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 combination of smoky glazed chicken and cool crisp vegetables creates a flavor contrast that keeps every bite interesting.
- It comes together in under an hour and reheats beautifully for lunch the next day.
- Everything is customizable so you can use whatever grains and toppings you have on hand.
02 -
- Letting the chicken rest after grilling is nonnegotiable because slicing too early means losing all those juices to the cutting board.
- Adding the barbecue sauce too early on the grill will cause it to burn due to the sugar content so wait until the final minutes.
03 -
- Pickled red onions or sliced radishes tossed on top add acidity and crunch that elevate the whole bowl.
- A crisp Sauvignon Blanc or a tall glass of iced tea is the perfect companion for this meal.