Introduction
BBQ Chicken Bowls are a delightful combination of flavors and textures that make for a satisfying meal. With a base of cilantro lime rice, tender BBQ chicken, and a vibrant black bean and corn salsa, these bowls are perfect for lunch or dinner. Topped with fresh ingredients like avocado, pico de gallo, and crunchy French fried onions, they’re sure to impress anyone at your table.
Detailed Ingredients with Measures
Cilantro Lime Rice:
2 cups cooked rice
Juice of 1 lime
1/4 cup chopped fresh cilantro
Salt, to taste
BBQ Chicken:
2 boneless, skinless chicken breasts
1 cup BBQ sauce
Salt and pepper, to taste
Black Bean and Corn Salsa:
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 jalapeño, seeded and finely chopped
Juice of 1 lime
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste
Additional Toppings:
1/2 cup pico de gallo
1 avocado, sliced
1/2 cup shredded cheddar cheese
1/4 cup ranch dressing
1/4 cup BBQ sauce
1/4 cup French fried onions
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
4 servings
Directions
1. Prepare the Cilantro Lime Rice:
In a large bowl, combine the cooked rice, lime juice, chopped cilantro, and a pinch of salt. Mix well and set aside.
2. Cook the BBQ Chicken:
Season the chicken breasts with salt and pepper. Grill or pan-cook the chicken over medium heat until fully cooked, approximately 6-7 minutes per side. Once cooked, let the chicken rest for a few minutes, then dice it into bite-sized pieces. In a bowl, toss the diced chicken with 1 cup of BBQ sauce until evenly coated.
3. Prepare the Black Bean and Corn Salsa:
In a medium bowl, combine the black beans, corn kernels, diced red bell pepper, diced red onion, chopped jalapeño, lime juice, and chopped cilantro. Season with salt and pepper to taste. Mix well and set aside.
4. Assemble the Bowls:
Divide the cilantro lime rice evenly among four serving bowls. Top each bowl with a portion of the BBQ chicken. Add a scoop of the black bean and corn salsa to each bowl. Add a spoonful of pico de gallo to each bowl. Place slices of avocado on top. Sprinkle shredded cheddar cheese over each bowl. Drizzle ranch dressing and additional BBQ sauce over the contents of each bowl. Finally, sprinkle French fried onions on top for added crunch.
5. Serve:
Serve the BBQ Chicken Bowls immediately and enjoy!
Detailed Directions and Instructions
Prepare the Cilantro Lime Rice:
In a large bowl, combine the cooked rice, lime juice, chopped cilantro, and a pinch of salt. Mix well and set aside.
Cook the BBQ Chicken:
Season the chicken breasts with salt and pepper. Grill or pan-cook the chicken over medium heat until fully cooked, approximately 6-7 minutes per side. Once cooked, let the chicken rest for a few minutes, then dice it into bite-sized pieces. In a bowl, toss the diced chicken with 1 cup of BBQ sauce until evenly coated.
Prepare the Black Bean and Corn Salsa:
In a medium bowl, combine the black beans, corn kernels, diced red bell pepper, diced red onion, chopped jalapeño, lime juice, and chopped cilantro. Season with salt and pepper to taste. Mix well and set aside.
Assemble the Bowls:
Divide the cilantro lime rice evenly among four serving bowls. Top each bowl with a portion of the BBQ chicken. Add a scoop of the black bean and corn salsa to each bowl. Add a spoonful of pico de gallo to each bowl. Place slices of avocado on top. Sprinkle shredded cheddar cheese over each bowl. Drizzle ranch dressing and additional BBQ sauce over the contents of each bowl. Finally, sprinkle French fried onions on top for added crunch.
Serve:
Serve the BBQ Chicken Bowls immediately and enjoy!
Notes
For the rice:
You can use any type of cooked rice for this dish, such as jasmine, basmati, or brown rice, depending on your preference.
For the chicken:
Make sure to use boneless, skinless chicken breasts for easier cooking and cutting.
For the salsa:
Feel free to adjust the amount of jalapeño based on your spice preference, or omit it entirely for a milder flavor.
Serving Suggestions:
These bowls can be customized with your favorite toppings, such as sour cream or guacamole, if desired.
Cook techniques
Cooking Rice
Measure 2 cups of rice and cook it according to your preferred method, whether it’s boiling, steaming, or using a rice cooker. Ensure the rice is fluffy and fully cooked before mixing with other ingredients.
Grilling Chicken
Season boneless, skinless chicken breasts with salt and pepper. Preheat your grill or pan to medium heat, then cook the chicken for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F). Let it rest before dicing.
Mixing Salsas
Combine fresh ingredients like black beans, corn, bell pepper, onion, and jalapeño in a bowl. Add lime juice, cilantro, salt, and pepper. Gently mix to maintain the integrity of the ingredients.
Assembling Bowls
Start with a base of cilantro lime rice in the center of each bowl. Layer with diced BBQ chicken, salsa, pico de gallo, and avocado. Top with shredded cheese, ranch dressing, BBQ sauce, and French fried onions for texture.
FAQ
Can I use other types of beans in the salsa?
Yes, you can substitute black beans with pinto beans or any other variety you prefer.
How do I store leftover BBQ Chicken Bowls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Can I make the rice in advance?
Absolutely! Cook the rice ahead of time and store it in the refrigerator. Just mix in the lime and cilantro before serving.
Is there a vegetarian option for this recipe?
Yes, you can replace the chicken with grilled vegetables or tofu, and use a plant-based BBQ sauce for a vegetarian option.
What other toppings can I add?
Feel free to add other toppings like jalapeños, lime wedges, sour cream, or different types of cheese based on your preferences.
Conclusion
This BBQ Chicken Bowl is a delightful fusion of flavors, combining the freshness of cilantro lime rice, the smoky sweetness of BBQ chicken, and the zesty crunch of black bean and corn salsa. The additional toppings elevate the dish, making it a satisfying and colorful meal perfect for any occasion.
More recipes suggestions and combination
Southwest Quinoa Bowl
Swap rice for quinoa, and add diced bell peppers and corn. Top with avocado, black beans, and a drizzle of lime vinaigrette.
Tex-Mex Taco Salad
Use crushed tortilla chips as a base, layer with chopped romaine, seasoned ground beef, black beans, corn, diced tomatoes, and shredded cheese. Drizzle with ranch dressing.
Grilled Veggie and Rice Bowl
Replace chicken with grilled zucchini, bell peppers, and mushrooms. Mix with cilantro lime rice and top with avocado and a balsamic glaze.
BBQ Pork Burrito Bowl
Substitute BBQ chicken with pulled pork. Layer with cilantro lime rice, black beans, salsa, and avocado for a delicious twist.
Chickpea and Rice Salad
For a vegetarian option, mix cooked chickpeas with cilantro lime rice, diced cucumbers, cherry tomatoes, and a lemon-tahini dressing. Top with feta cheese.
