BBQ Chicken Bowls with Cumin Rice and Ranch Drizzle
Grilled BBQ chicken and vegetables served over cumin rice with a homemade BBQ ranch sauce.
Equipment
- Saucepan with lid
- Grill basket or grill pan
- Instant-read thermometer
Ingredients
- 4 chicken breast cutlets or two large chicken breasts, sliced horizontally into 4 thin pieces
- 1 medium zucchini sliced into 1/4 inch rounds
- 1 medium red bell pepper seeded and sliced
- 3 ears corn grilled, or substitute 1.5 cups cooked corn
- 1 medium avocado peeled, seeded, and sliced
- 2 tbsp vegetable or canola oil
- 1/2 cup onion chopped
- 1.5 cups long-grain white rice
- 1/2 tsp ground cumin
- 3 cups low-sodium chicken broth
- 15 oz black beans 1 can, drained and rinsed
- 1 cup barbecue sauce
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup plain Greek yogurt or sour cream
- 1 tbsp honey
- 1/2 tsp dried dill weed
- 1/2 tsp dried parsley flakes
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt and pepper or more to taste
- fresh cilantro for garnish, if desired
Instructions
- Heat oil in a saucepan over medium heat. Add chopped onion and rice, stirring frequently for 3-5 minutes until rice begins to turn golden brown.
- Add ground cumin, chicken broth, and black beans to the rice mixture and bring to a boil.
- Reduce heat to low, cover, and cook for 20 minutes.
- Remove from heat and let rest for 5 minutes, then fluff gently with a fork and set aside.
- While rice cooks, combine all BBQ ranch sauce ingredients (mayonnaise, buttermilk, Greek yogurt, honey, dill, parsley, garlic powder, onion powder, salt, and pepper) in a bowl and mix well.
- Place chicken in a shallow dish and baste with 3/4 cup of the BBQ ranch sauce, then refrigerate for at least 20 minutes.
- Preheat grill to medium heat and grill zucchini and bell pepper slices using a grill basket or grill pan for 3-4 minutes per side until tender.
- Grill corn on the cob or on the grill pan on the stove for 8-10 minutes, turning occasionally, until lightly charred.
- Add marinated chicken to the grill over medium heat and cook for 6-8 minutes, flipping once, until cooked through (internal temperature of 165°F).
- Remove chicken to a plate and rest for 5 minutes before cutting into bite-sized pieces.
- Spoon cooked rice into serving bowls as the base.
- Top rice with chopped cooked chicken, grilled zucchini, bell peppers, corn kernels, and sliced avocado.
- Drizzle remaining BBQ ranch sauce over the top and garnish with fresh cilantro if desired.
Notes
Marinate chicken for at least 20 minutes for best flavor, or up to 2 hours ahead. Make the BBQ ranch sauce up to 2 days in advance and store in the refrigerator. Store rice, chicken, and sauce separately in airtight containers; rice keeps up to 4 days, chicken up to 3 days, and sauce up to 1 week. Slice avocado fresh just before serving.
