BBQ Chicken Bowls with Grilled Veggies Sweet Potatoes
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 550
Enjoy flavorful grilled chicken and vegetables served over rice or greens, topped with BBQ sauce and cheese for a satisfying meal.
Ingredients
Protein
2poundsboneless, skinless chicken breasts or thighs(see Recipe Notes)
2tablespoonsPWWB BBQ Dry Rub(see recipe notes for ingredients)
2bell peppersbell peppers(sliced from stem into 3-4 flat planks)
2red onionsred onions(peeled sliced into 1/8ths with root end in tact)
1largesweet potato(peeled as desired sliced into 1/2-inch rounds or planks)
1tablespoonavocado oil
0.5teaspoonkosher salt(to season)
0.5teaspoonground black pepper(to season)
0.5cupBBQ sauce(for serving)
0.5cupcooked quinoa or rice(for serving)
2tablespoonspacked brown sugar
0.25teaspoonchili powder(scant)
0.25teaspoonground cumin(scant)
0.25teaspoongarlic powder(scant)
0.25teaspoonmustard powder(scant)
0.25teaspoononion powder(scant)
0.25teaspoonsmoked paprika(scant)
0.06teaspooncayenne pepper(optional pinch)
Instructions
Mix all dry rub ingredients in a small bowl. Rub onto chicken and season with salt and pepper.
Toss vegetables with oil, salt, and pepper. Grill chicken and vegetables over medium-high heat for 3-5 minutes per side, brushing chicken with BBQ sauce and caramelizing.
Chop cooked chicken into bite-sized pieces. Serve over rice or greens, topped with cheese, avocado, cilantro, and additional BBQ sauce.
Notes
Preheat grill to 500-550°F for best results. Adjust cooking time based on thickness of chicken and vegetables.