BBQ Chicken Bowl
A customizable grain bowl with shredded BBQ chicken, roasted vegetables, and creamy dressing. Assemble warm or at room temperature with your choice of grain base and vegetable sides.
Ingredients
Method
Preheat oven to 425°F. Pat chicken breasts dry with paper towels and season lightly with salt and pepper.
On a sheet pan, toss bell pepper, red onion, and yellow squash with 2 tbsp olive oil, salt, and pepper.
Spread vegetables in a single layer on one half of the sheet pan. Place chicken breasts on the other half.
Brush chicken with 1/4 cup BBQ sauce. Roast for 20–25 minutes until chicken reaches 165°F internally and vegetables are tender and lightly charred.
Remove from oven. Let chicken rest for 5 minutes, then shred or chop into bite-sized pieces.
Divide cooked grain between bowls. Top each with roasted vegetables and shredded chicken.
Drizzle remaining 1/4 cup BBQ sauce and ranch dressing (if using) over the bowl. Scatter cilantro and sesame seeds on top.
Serve warm with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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