A Summer Evening Favorite
I love a meal you can eat outside. The sun is warm. The air smells like grilled food. This bowl is perfect for that.
It feels like a party in a dish. You get a little bit of everything. It makes a simple Tuesday feel special. What is your favorite meal to eat outdoors?
The Secret is in the Rice
Do not just boil your rice plain. That is my advice. We are going to toast it first. You put it in the pan with some onion.
Stir it until it gets a little golden. This makes the rice taste nutty and warm. It soaks up the broth so much better. I still laugh at how I used to make boring rice.
That Amazing Sauce
Let us talk about the BBQ ranch sauce. You just mix everything in a bowl. It is so easy. But it tastes like you tried very hard.
The honey and barbecue sauce are sweet. The buttermilk and yogurt make it tangy. Doesn’t that smell amazing? This matters because a good sauce can make simple food sing. Do you like your sauces creamy or more tangy?
Getting the Grill Just Right
My grandson once put the chicken on too early. The outside burned before the inside cooked. We have all been there.
So, cook your veggies first. Then put the marinated chicken on. Let the chicken rest for five minutes after. This keeps all the good juices inside. *Fun fact*: letting meat rest makes it more tender.
Why This Bowl is Good For You
Look at all the colors in this bowl. The green zucchini, red pepper, and black beans. Eating lots of colors is good for your body.
You get protein from the chicken and beans. You get energy from the rice. This matters because good food should make you feel strong and happy. What is the most colorful food you like to eat?
Putting It All Together
Now for the fun part. Get your bowls. Spoon in that lovely rice. Top it with the sliced chicken and those pretty grilled veggies.
Add the creamy avocado slices. Drizzle your special sauce over everything. The cool avocado with the warm chicken is so good. Every bite is a little different.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast halves | 4 | or two large breasts, halved |
| Zucchini | 1 | sliced into 1/4” thick rounds |
| Red bell pepper | 1 | seeded and sliced |
| Corn | 3 ears | or substitute 1 ½ cups cooked corn |
| Avocado | 1 | peeled, seeded and sliced |
| Fresh cilantro | for garnish, if desired | |
| Oil (vegetable or canola) | 2 Tablespoons | |
| Onion, chopped | 1/2 cup | |
| Long-grain white rice | 1 1/2 cups | |
| Ground cumin | 1/2 teaspoon | |
| Low-sodium chicken broth | 3 cups | |
| Black beans | 15 ounce can | drained and rinsed |
| Barbecue sauce | 1 cup | |
| Mayonnaise | 1/3 cup | |
| Buttermilk | 1/4 cup | |
| Plain Greek yogurt (or sour cream) | 1/4 cup | |
| Honey | 1 Tablespoon | |
| Dried dill weed | 1/2 teaspoon | |
| Dried parsley flakes | 1/2 teaspoon | |
| Garlic powder | 1/4 teaspoon | |
| Onion powder | 1/4 teaspoon | |
| Salt and pepper | 1/4 teaspoon each | or more to taste |
My Favorite Grilled Chicken Bowl
I love a meal that feels like a warm hug. This BBQ Chicken Bowl is just that. It is full of color and happy flavors. My grandkids gobble it right up. I think you will, too.
Let’s start with the rice. It is not just plain rice. We cook it with onions and cumin first. Doesn’t that smell amazing? It makes the whole kitchen feel cozy. Then we add black beans right in the pot. This is my little secret for the best rice.
Step 1: Warm some oil in a saucepan. Add your chopped onion and dry rice. Stir it around for a few minutes. You want the rice to get a little bit golden. This gives it a wonderful, nutty taste.
Step 2: Now, sprinkle in the cumin. It will smell so good. Pour in the chicken broth and add the black beans. Bring it all to a boil. Then put the lid on and turn the heat way down. Let it cook quietly for 20 minutes.
Step 3: While that cooks, make the magic sauce. Just mix everything in a bowl. Barbecue sauce, mayo, buttermilk, and a few spices. Give it a good stir until it is smooth. I still laugh at how my grandson licks the spoon.
Step 4: Now for the chicken and veggies. Put your chicken in a dish. Pour about three-quarters of your sauce over it. Let it sit in the fridge for a bit. (This is a hard-learned tip: marinating makes the chicken so juicy and tasty!).
Step 5: Time to grill! Cook your zucchini and bell peppers until they have nice marks. You can do the corn right alongside them. Then, grill that marinated chicken until it is cooked through. Let it rest for five minutes before you cut it.
Step 6: The fun part is putting it all together. Spoon the rice into bowls. Top it with the chicken, all those pretty veggies, and sliced avocado. Drizzle the rest of your sauce on top. What is your favorite part of a rice bowl? Share below!
Cook Time: 30-40 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Dinner, Grilling
Let’s Mix It Up!
This recipe is like a good friend. It is always happy to try something new. Here are a few fun twists we love. They keep dinner exciting all week long.
Go Meatless: Skip the chicken. Use a can of drained chickpeas instead. Toss them in the sauce and grill them in a basket. It is so good and filling.
Add Some Heat: Love a little spice? Add a chopped jalapeño to the rice. You can also mix a dash of hot sauce right into the BBQ Ranch dressing.
Summer Sweetness: In the summer, I use fresh peaches. Grill a few slices alongside the peppers. The sweet and smoky flavor is just wonderful.
Which one would you try first? Comment below!
Serving It With Style
I believe a happy meal needs happy sides. This bowl is a full meal by itself. But you can make it even more special. A little extra thought makes it feel like a party.
For a side, I love a simple cucumber salad. Just slice them thin with a little red onion. A squeeze of lime juice is all you need. Some warm, buttered tortillas are also a big hit at my table.
What to drink? A tall glass of iced tea with lemon is perfect. For a grown-up treat, a cold lager beer pairs nicely with the smoky flavors. Which would you choose tonight?
Keeping Your BBQ Chicken Bowls Tasty for Later
Let’s talk about storing your delicious bowls. You can keep them in the fridge for three days. Just put everything in a sealed container.
I love making a double batch of the rice. It saves so much time later. You can freeze the cooked rice and beans mixture for two months.
I once tried to freeze the avocado. It turned into a brown mess. So, always add fresh avocado when you are ready to eat.
Reheat the rice and chicken in the microwave. Add a tiny splash of water first. This keeps it from drying out.
Batch cooking means a good meal is always close. It helps on those busy nights. You will be so glad you did it.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Bowl Problems
Is your rice a little soggy? Let it rest with the lid off. The extra steam will escape and dry it out.
I remember when my chicken was always dry. Do not skip the resting step. Let it sit for five minutes after grilling.
This matters because resting lets the juices settle back in. Your chicken will be tender and moist every time.
Is your sauce too thick? Just add a teaspoon of buttermilk. Stir it in until it looks just right for drizzling.
Getting the flavor right builds your cooking confidence. You learn that small changes make a big difference.
Which of these problems have you run into before?
Your BBQ Chicken Bowl Questions, Answered
Q: Can I make this gluten-free?
A: Yes. Just use a gluten-free barbecue sauce. Check your other labels to be safe.
Q: How far ahead can I prep?
A: The sauce and rice can be made two days ahead. Keep them in the fridge.
Q: What if I do not have buttermilk?
A: No problem. Use plain milk with a squeeze of lemon juice. Let it sit for five minutes.
Q: Can I make a smaller portion?
A: Of course. Just cut all the ingredients in half. It works perfectly.
Q: Is the cilantro important?
A: It is optional. It adds a fresh, bright flavor. But the bowl is still great without it.
Which tip will you try first?
Thank You for Cooking With Me Today
I hope you love this recipe as much as my family does. It always reminds me of summer evenings outside. The smell of the grill is just wonderful.
Fun fact: The cumin in the rice is a very old spice. People have used it in cooking for thousands of years!
I would love to see your beautiful bowls. Your kitchen creations always make me smile. Sharing food is a way to share joy.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
BBQ Chicken Bowl Recipe for Grilling
Description
A flavorful and satisfying grilled chicken bowl with homemade BBQ ranch sauce, seasoned rice, and fresh vegetables.
Ingredients
Chicken and Veggies:
Rice:
BBQ Ranch Sauce:
Instructions
- Prepare the Rice: Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
- For Homemade BBQ Ranch Sauce: Combine all sauce ingredients and mix well in a bowl.
- For the Chicken and Veggies: Meanwhile, place chicken in a shallow dish and baste with ¾ cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes. To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove. After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
- Assemble: Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.
Notes
- For a quicker version, use store-bought ranch dressing mixed with barbecue sauce instead of making the homemade sauce.