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Close-up of BBQ chicken, rice, black beans, corn, cabbage, green onions, and lime in a rice bowl.
Jake_Miller

BBQ Chicken Rice Bowl

This BBQ chicken rice bowl is a simple, satisfying meal prep dinner made with seasoned chicken, BBQ sauce, rice, black beans, corn, and fresh crunchy toppings. It is flexible, budget-friendly, and easy to customize with the ingredients you already have.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Meal Prep
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
  • 1 tablespoon olive oil or neutral cooking oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup BBQ sauce plus more for serving if desired
For the Bowls
  • 3 cups cooked rice
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 cup corn kernels frozen, canned, or cooked
  • 2 cups shredded cabbage or coleslaw mix
  • 1/4 cup sliced green onions
  • 1/2 cup shredded cheddar or Mexican-style cheese optional
  • 1 avocado sliced, optional
  • fresh cilantro optional
  • lime wedges optional
  • plain Greek yogurt or sour cream optional

Equipment

  • Large skillet
  • Instant-read thermometer
  • Rice cooker
  • Meal prep containers
  • Small sauce containers

Method
 

  1. Cook the rice. If you do not already have cooked rice, prepare it according to the package directions. Keep it covered until ready to assemble the bowls.
  2. Season the chicken. Pat the chicken dry with a paper towel. Season both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
  3. Cook the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and the internal temperature reaches 165°F / 74°C on an instant-read thermometer. Cooking time will vary based on the thickness of the chicken pieces.
  4. Rest and slice. Transfer the chicken to a cutting board and let it rest for a few minutes. Slice or shred the chicken.
  5. Add the BBQ sauce. Return the chicken to the skillet over low heat. Add the BBQ sauce and stir until the chicken is coated and warmed through.
  6. Warm the beans and corn. Warm the black beans and corn in a small saucepan or microwave-safe bowl until hot.
  7. Assemble the bowls. Divide the cooked rice between 4 bowls or meal prep containers. Top with BBQ chicken, black beans, corn, shredded cabbage, and green onions.
  8. Add toppings. Finish with cheese, avocado, cilantro, lime, Greek yogurt, sour cream, or extra BBQ sauce if desired.

Notes

For meal prep, pack the rice, BBQ chicken, beans, and corn together, then store cabbage, avocado, yogurt, sour cream, lime, and extra sauce separately when possible.
Add crunchy toppings after reheating to help prevent sogginess.
Store cooked chicken, rice, beans, and corn in airtight containers in the refrigerator for up to 4 days.
Reheat leftovers until hot and make sure the chicken reaches 165°F / 74°C before eating.
Frozen corn, canned beans, brown rice, jasmine rice, basmati rice, chicken breasts, or leftover cooked chicken can all be used as easy swaps.