BBQ Chicken Bowls
Built like a Chipotle bowl but better. Smoky BBQ chicken over rice with all the good stuff — corn, black beans, fresh avocado, and a tangy BBQ ranch sauce.
Ingredients
- Thin-sliced chicken breast1.5 lbs
- Rice2 cups cooked
- Corn1 cup
- Black beans1 can (15oz)
- Avocado2
- Red onion½
- Mayo¼ cup
- Ranch dressing¼ cup
- BBQ sauce3 tbsp
- Lime1
Photos
Steps
- 01
Cook the chicken
Season chicken with salt, pepper, and garlic powder. Cook your preferred way: bake at 400°F for 20 min, pan-fry 4 min per side, or grill. Brush with BBQ sauce the last 2 minutes.
Thin-sliced cooks fast — don't overdry it
- 02
Make the sauce
Whisk together mayo, ranch, and BBQ sauce. Taste and adjust ratio to your liking. Should be creamy with a tangy kick.
- 03
Warm the toppings
In a small pan, heat corn and black beans separately with a little salt. Just warmed through — no need to cook.
- 04
Build the bowl
Rice base, then chicken sliced on the bias. Add corn, black beans, diced onion, and avocado. Drizzle with sauce and a squeeze of lime.
Layer it nice — presentation matters