Description
Skip meal prep Sunday and make this smoky, satisfying BBQ Chicken Power Bowl in just 30 minutes for a healthy dinner that’ll have you looking forward to leftovers.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts
- 2 Tbsp (30ml) olive oil
- 1 tsp (5g) garlic powder
- 1 tsp (5g) smoked paprika
- ½ tsp (2.5g) salt
- ¼ tsp (1g) black pepper
- ⅓ cup (80ml) BBQ sauce
- 2 cups (370g) cooked brown rice or quinoa
- 4 cups (120g) fresh spinach or mixed greens
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup/120g)
- 1 red bell pepper, diced (about 1 cup/150g)
- 1 ripe avocado, sliced
- ¼ red onion, thinly sliced (about ½ cup/50g)
- ⅓ cup (50g) corn kernels, fresh or thawed frozen
- 3 Tbsp (45ml) Greek yogurt
- 2 Tbsp (30ml) lime juice
- 1 Tbsp (15ml) olive oil
- 1 tsp (5ml) honey
- ¼ tsp (1g) salt
- Fresh cilantro for garnish (optional)
Instructions
- Place chicken breasts between plastic wrap and pound to even thickness (about ¾-inch). Mix garlic powder, smoked paprika, salt, and pepper in a small bowl. Drizzle chicken with 1 tablespoon olive oil, then rub with spice mixture. Let rest for 10 minutes.
- Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Brush with BBQ sauce during the last minute of cooking. Let rest for 5 minutes before slicing.
- Whisk together Greek yogurt, lime juice, olive oil, honey, and salt in a small bowl until smooth. Adjust seasonings to taste.
- Prepare rice or quinoa according to package instructions if not already cooked. Rinse and dry greens, and prepare all vegetables.
- Assemble bowls with ½ cup cooked grains, 1 cup greens, and arranged vegetables. Place sliced BBQ chicken in the center, drizzle with dressing, and garnish with cilantro if desired.