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BBQ Chicken Bowls for Fast Summer Dinners

BBQ Chicken Bowls are made with seasoned chicken, homemade BBQ sauce, rice, cabbage, carrots, cucumber, and avocado for a smoky, fresh, filling dinner bowl.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

BBQ Seasoning
  • 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
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried minced onion
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Barbecue Chicken Bowls
  • 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
  • 2 cups cooked rice

Equipment

  • Small bowl
  • Medium saucepan
  • Whisk
  • Large cast iron skillet
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Tongs
  • Oven
  • Serving bowls

Method
 

  1. Preheat the oven to 400°F.
  2. Combine the seasoning ingredients in a small bowl and mix well.
  3. Sprinkle the chicken breasts with the seasoning on both sides.
  4. In a medium saucepan, combine the sauce ingredients, whisk well, and simmer over low heat while cooking the chicken.
  5. In a large cast iron skillet, heat the avocado oil over medium-high heat.
  6. Cook the chicken breasts for 4 minutes per side, then set aside.
  7. Remove the skillet from the heat. Add the cabbage and carrots to the skillet and toss.
  8. Place the chicken breasts on top of the cabbage and carrots. Coat the top of each breast with some of the sauce.
  9. Put the skillet in the oven and cook for 10 minutes. After 10 minutes, broil the chicken for 5 minutes.
  10. Remove the skillet from the oven. Transfer the chicken breasts to a cutting board and cut into bite-sized pieces.
  11. Assemble the bowls with rice, cabbage and carrots, diced chicken, fresh cucumbers, sliced avocado, and a drizzle of the remaining BBQ sauce.

Notes

Keep cucumber and avocado fresh for serving.
Use an oven-safe skillet.
Store extra sauce separately for reheating.