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 vibrant 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 into 3-4 flat planks)
2red onionsred onions(peeled and sliced into 1/8ths with root end intact)
1largesweet potato(peeled as desired, sliced into 1/2-inch rounds or planks)
1tablespoonavocado oil
0.5teaspoonkosher salt(to season vegetables and chicken)
0.5ground black pepperground black pepper(to season vegetables and chicken)
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)
0.0625teaspooncayenne pepper(optional pinch)
Instructions
Mix all dry rub ingredients in a small bowl. Rub onto chicken and season with salt and pepper. Set aside.
Toss vegetables and sweet potato with oil, salt, and pepper. Grill vegetables 3-4 minutes per side, chicken 4-5 minutes per side, brushing with BBQ sauce and caramelizing.
Chop grilled chicken and vegetables into bite-sized pieces.
Serve over rice or greens, topped with cheese, avocado, cilantro, and additional BBQ sauce as desired.
Notes
Adjust seasoning and toppings to taste. Use a meat thermometer to ensure chicken is cooked through.