BBQ Chicken Rice Bowls
BBQ Chicken Rice Bowls layer smoky glazed chicken breast over fluffy jasmine rice with black beans, sweet corn, and creamy avocado, finished with a cool drizzle of ranch or lime crema. This colorful bowl comes together in about 30 minutes and works equally well for a fast weeknight dinner or a make-ahead lunch that stays fresh for days.
Equipment
- Medium saucepan with lid
- Large skillet
- Cutting Board
- Chef's Knife
- Instant-read thermometer
Ingredients
- 1.5 cups long-grain white rice 300g, jasmine or basmati preferred
- 2.25 cups water 540ml
- 1 lb chicken breast 450g, boneless and skinless
- 0.5 cup BBQ sauce 120ml, thick and glossy variety
- 2 tbsp vegetable oil 30ml, for searing
- 1 cup sweet corn 150g, fresh or frozen
- 15 oz black beans 425g, drained and rinsed
- 1 whole avocado ripe, thinly fanned
- 0.5 large red onion thinly sliced
- 0.25 cup fresh cilantro chopped
- 0.25 cup ranch or lime crema 60ml, for zig-zag drizzle
Instructions
- Rinse the rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- While the rice cooks, pat the chicken breasts dry and season both sides with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden and cooked through (165°F internal temperature).
- Reduce heat to medium-low. Pour BBQ sauce over the chicken and let it bubble for 1-2 minutes, turning to coat. Transfer chicken to a cutting board, rest for 3 minutes, then slice against the grain.
- In the same skillet, add drained black beans and corn. Warm over medium heat for 2-3 minutes, stirring occasionally, until heated through. Season with a pinch of salt.
- Divide rice among four bowls. Top with sliced BBQ chicken, warmed beans and corn, fanned avocado, sliced red onion, and chopped cilantro. Drizzle with ranch or lime crema and serve immediately.
Notes
Storage: Store rice, chicken, beans and corn, and fresh toppings in separate airtight containers in the fridge for up to 4 days. Keep avocado, onion, cilantro, and crema separate until serving.
Reheating: Warm rice, beans, corn, and chicken in a skillet over medium heat with a tablespoon of water or broth. Cover to steam for a minute. Microwave works too—cover with a damp paper towel.
Best Tips: Pat chicken very dry before searing for a sticky glaze. Use room-temperature chicken for even cooking. Rest the chicken before slicing to keep it juicy.
Variations: Swap chicken thighs for breasts, use quinoa or brown rice, try pinto beans, or add a chipotle kick to the BBQ sauce. Dairy-free crema can be made with blended cashews and lime.