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BBQ Chicken Bowl

A flavorful and customizable BBQ Chicken Bowl filled with smoky chicken thighs, fresh veggies, and a creamy slaw, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 550
Ingredients Method Notes

Ingredients
  

For BBQ Chicken
  • 1.33 lbs boneless skinless chicken thighs Thighs are recommended for their juiciness.
  • 1 tbsp olive oil Use extra virgin for robust flavor.
Spices
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
For the Corn Slaw
  • 2 cups corn Can use fresh, frozen, or canned.
  • 3 cups shredded cabbage slaw Pre-packaged slaw mix can save time.
  • 1/4 cup cilantro, chopped
  • 2 tbsp green onions Can substitute with red onions.
  • 1/2 jalapeño, minced Seeds removed, optional for heat.
For the Creamy Dressing
  • 2 tbsp nonfat plain Greek yogurt
  • 2 tbsp light mayonnaise
  • 1 tbsp honey
  • 2 tbsp lime juice
  • 1/2 tsp cumin
  • Salt and pepper to taste
Assembly
  • 2 cups cooked white rice Brown rice or quinoa can be used.
  • 2 cups canned black beans Rinsed and drained.
  • 1 cup cherry tomatoes, halved
  • 1/4 cup light ranch dressing Optional.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix garlic powder, onion powder, paprika, chili powder, salt, and pepper. Coat chicken thighs with olive oil, then sprinkle with the spice mixture. Toss half of the barbecue sauce onto the chicken.
Cooking
  1. Cover a baking sheet with foil and spray with cooking spray. Place chicken in a single layer and bake for 20 minutes until cooked through.
  2. Remove chicken, brush with remaining barbecue sauce, and broil for 3-4 minutes until browned. Flip and repeat.
Make the Corn Slaw
  1. Whisk together yogurt, mayo, lime juice, honey, cumin, salt, and pepper. Toss in cabbage, corn, cilantro, green onion, and jalapeño. Adjust seasonings.
Assembly
  1. In a bowl, layer cooked rice, sliced barbecue chicken, corn slaw, black beans, and cherry tomatoes. Drizzle with ranch dressing or barbecue sauce if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Cut up veggies a day in advance for prep. Marinade chicken overnight for enhanced flavor.