Description
These BBQ Chicken Rice Bowls feature tender, flavorful chicken breasts brushed with a smoky, tangy sauce served over a bed of fresh shredded cabbage, carrots, and fluffy rice. Perfectly balanced with crunchy vegetables, creamy avocado, and a homemade barbecue sauce, this dish is a vibrant and satisfying meal ready in just 30 minutes.
Ingredients
Seasoning for Chicken
- 1 Tablespoon smoked paprika
- 1/2 Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried minced onion
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
BBQ Sauce
- 1 15-ounce can tomato sauce
- 1/4 cup maple syrup
- 1/8 cup apple cider vinegar
Additional Seasoning for Chicken
- 1 Tablespoon smoked paprika
- 1 Tablespoon dried minced onion
- 1 Tablespoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
Main Ingredients
- 1 pound chicken breasts (sliced thinly)
- 1 Tablespoon avocado oil
- 4 cups shredded red cabbage
- 2 cups shredded carrots (or 1 8-ounce bag)
- 1 cup diced cucumber
- 1 avocado, sliced
- 2 cups cooked rice
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the chicken and vegetables later.
- Combine Seasoning: In a small bowl, thoroughly mix the smoked paprika, brown sugar, garlic powder, dried minced onion, chili powder, cumin, salt, and pepper to create the chicken seasoning blend.
- Add to Chicken Breasts: Sprinkle the seasoning mixture evenly over both sides of the thinly sliced chicken breasts to ensure every piece is well coated.
- Cook Sauce: In a medium saucepan, whisk together the tomato sauce, maple syrup, and apple cider vinegar. Simmer this mixture over low heat while you cook the chicken to develop the barbecue sauce flavors.
- Heat Oil: Warm the avocado oil in a large cast iron skillet over medium-high heat to prepare for cooking the chicken.
- Cook Chicken: Place the seasoned chicken breasts in the hot skillet and cook for about 4 minutes on each side until nicely browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook Cabbage & Carrots: Remove the skillet from direct heat and add the shredded red cabbage and carrots. Toss them in the residual heat and oil to soften slightly and mix flavors.
- Add Chicken & Sauce: Nestle the cooked chicken breasts on top of the cabbage and carrots in the skillet. Brush a generous amount of the simmered barbecue sauce over each breast.
- Bake & Broil: Transfer the entire skillet to the preheated oven and bake for 10 minutes to meld the flavors. Then switch the oven to broil and cook for an additional 5 minutes to caramelize the sauce on top of the chicken.
- Cube Chicken: Remove the skillet from the oven, take the chicken breasts out, and cut them into bite-sized pieces suitable for bowls.
- Assemble Bowls: To assemble, start with a base of cooked rice in each bowl, then add the sautéed cabbage and carrots. Top with the diced chicken, fresh diced cucumber, sliced avocado, and drizzle with the remaining barbecue sauce for an extra burst of flavor.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier option.
- Use brown rice or quinoa for a healthier grain alternative.
- Adjust the level of chili powder according to your spice preference.
- Store leftover chicken and vegetables separately from rice to keep everything fresh longer.
- For a crunchy texture, add toasted nuts or seeds as a topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
