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BBQ Chicken Bowls with Grilled Veggies Sweet Potatoes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
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

  • 2 pounds boneless, skinless chicken breasts or thighs (see Recipe Notes)
  • 2 tablespoons PWWB BBQ Dry Rub (see recipe notes)

Vegetables

  • 2 bell peppers sliced from stem into 3-4 flat planks
  • 2 red onions peeled sliced into 1/8ths with root end in tact
  • 1 large sweet potato (peeled as desired, sliced into 1/2-inch rounds or planks)
  • 1 tablespoon avocado oil
  • 0.5 teaspoon kosher salt (to season)
  • 0.5 ground black pepper to season
  • 0.5 cup BBQ sauce (for serving)
  • 0.5 cup cooked quinoa or rice (for serving)
  • 2 tablespoons packed brown sugar
  • 0.25 teaspoon chili powder (scant)
  • 0.25 teaspoon ground cumin (scant)
  • 0.25 teaspoon garlic powder (scant)
  • 0.25 teaspoon mustard powder (scant)
  • 0.25 teaspoon onion powder (scant)
  • 0.25 teaspoon smoked paprika (scant)
  • 0.0625 teaspoon cayenne 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, 3-5 minutes per side, until charred and cooked through. Brush chicken with BBQ sauce and caramelize for 1 minute per side.
  • Chop the 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 times as needed based on grill and ingredient thickness.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: BBQ, Grilled Chicken, Veggies