These Grilled Chicken Bowls are a great summer meal, especially when you have some leftover grilled chicken!
Easy BBQ Chicken Bowl Recipe
If you’re a rotisserie chicken lover like us, then this rotisserie chicken bowl needs to be added to your must-make list.
It’s an easy recipe for grilled chicken breasts, a homemade coleslaw, and a grilled corn and black bean combo that’s so easy to make.
Why you will love it!
- Easy meal prep idea
- Great way to use up leftover rotisserie chicken
- Packed with protein and veggies
What you need
Grilled BBQ Chicken: The star of the show really is the grilled rotisserie chicken. You can either make it fresh or use leftover grilled chicken breasts with BBQ sauce.
Coleslaw: This coleslaw is easy to make with kale, lime, and cilantro.
Corn + Black Beans: Grill some corn on the cob and mix them with black beans.
Rice: We keep it simple with white rice, but feel free to use another grain like quinoa or brown rice.
toppings: Feel free to use any type of topping your heart desires or whatever you happen to have on hand. Check out our suggestions below.
variations
As we’ve mentioned several times before that this bowl really is the perfect meal to use up your leftovers, there are so many different variations in our range that you can mix and match.
How to do
Grilled Corn
Learn how to cook corn on the cob on the grill – two different ways – once in the shell and once shelled! All you need is candy corn, butter, salt and pepper.
Get the recipe
Grilled Chicken Meal Prep Idea!
Make your life a breeze and prep your meals with these rotisserie chicken bowls! All you need are some glass meal prep containers, and then you can portion all 6 meals for an easy grab-and-go lunch.
serving suggestions
These bowls are delicious the way they are, but if you’re looking for dessert and/or some summer drinks, here are some ideas!
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Ingredients
rice
- 1.5 cups white rice or any kind of rice
- 3 cups Water
BBQ grilled chicken
- 2 teaspoon dried thyme
- 1/2 teaspoon pimento
- 1/4 teaspoon nutmeg
- 1/4 teaspoon Cinammon
- 1/4 teaspoon cayenne
- 1 teaspoon Garlic
- 1/4 teaspoon pepper
- 1/4 teaspoon Salt
- 2 Lb. boneless Skinless chicken breast
- 1/3 Cup barbecue sauce any shape
coleslaw
- 4 cups raw kale slaw
- 1/4 Cup lime juice
- 1/4 Cup Apple Cider Vinegar
- 2 teaspoon Honey
- 1/2 Onion thinly sliced
- 1/4 Cup coriander chopped
Optional toppings
- homemade ranch dressing
- avocado
- lime juice
instructions
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Preheat your grill to 400°F and add rice and water to a saucepan. Bring to a boil and simmer until rice is light and fluffy. Put aside.
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Then mix all the seasonings for the rotisserie chicken in a small bowl. Spread the dry grater evenly over the chicken breasts.
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Place the chicken breasts and corn on the grill for 15-20 minutes, turning the corn every five minutes.
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After 8 minutes, flip the chicken breasts and add half the BBQ sauce. Grill the remaining 10-15 minutes or until the internal temperature reaches 165°F.
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While the chicken and corn are on the grill, place all the coleslaw ingredients in a large bowl. Mix well and put in the fridge.
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In a separate medium bowl, add beans, cumin, and lime juice. Put aside.
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Remove the chicken and corn from the grill.
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Cut the chicken into cubes and mix with the remaining BBQ sauce. Divide evenly among 6 bowls or meal prep containers.
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Remove the coleslaw from the fridge and evenly divide the corn mixture, coleslaw, and rice into bowls.
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Enjoy!
nutritional information
Calories: 386kcal Carbohydrates: 50G Protein: 39G Fat: 7G Fiber: 10G Sugar: 13G