Pin it The smell of caramelizing BBQ sauce on a hot skillet always brings me back to summer evenings on the back porch, except this bowl is the year-round version I can make on a Tuesday. I wanted something that felt like a celebration without the hassle of firing up the grill. This bowl came together one night when I had leftover rice, a head of cabbage, and chicken that needed using. It's become my go-to when I want dinner to feel abundant without spending an hour in the kitchen.
I first made this for my brother when he came over unannounced and hungry. He stood in the kitchen watching me toss vegetables onto a sheet pan, convinced it wouldnt be enough food. When I set the bowl in front of him, piled high with everything, he went quiet and just ate. Now he texts me asking if its bowl night whenever he visits.
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Ingredients
- Boneless, skinless chicken breasts: I pound them to an even thickness so they cook through without drying out, a trick that took me too many rubbery dinners to learn.
- BBQ sauce: Use your favorite brand or homemade, just make sure its thick enough to cling to the chicken when it hits the heat.
- Long grain white rice: Jasmine or basmati work beautifully here, and rinsing it first keeps it fluffy instead of gummy.
- Green and red cabbage: The mix of colors makes the slaw look alive, and the red adds a slight peppery bite that balances the mayo.
- Apple cider vinegar: This cuts through the richness and wakes up the whole slaw, dont skip it.
- Red bell pepper, zucchini, red onion, broccoli: Any sturdy vegetables work, but this combo roasts into sweet, charred perfection.
- Olive oil: Coat the vegetables generously so they blister and caramelize instead of steaming.
- Paprika: A small amount adds warmth and a hint of color to the roasted vegetables.
- Mayonnaise and honey: These two make the slaw creamy and just sweet enough to complement the tangy vinegar.
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Instructions
- Get the oven ready:
- Preheat to 425°F so its screaming hot by the time your vegetables are ready to roast. This high heat is what gives them those crispy edges.
- Start the rice:
- Rinse it until the water runs clear, then combine with water and salt in a saucepan. Bring it to a boil, cover, drop the heat to low, and let it do its thing for 15 to 18 minutes without peeking.
- Prep and roast the vegetables:
- Toss your sliced bell pepper, zucchini, onion wedges, and broccoli with olive oil, paprika, salt, and pepper on a baking sheet. Spread them out in one layer and roast for 20 to 25 minutes, flipping halfway, until theyre golden and tender with some charred spots.
- Make the coleslaw:
- Whisk together mayo, vinegar, honey, salt, and pepper in a big bowl, then toss in your shredded cabbages and carrot. Mix it well and stick it in the fridge so the flavors can mingle while everything else cooks.
- Cook the chicken:
- Pat the chicken dry, season with salt and pepper, then sear in hot olive oil for 4 to 5 minutes per side until golden and cooked to 165°F inside. Brush on the BBQ sauce and let it cook another minute or two per side until it gets sticky and caramelized, then slice it up.
- Build your bowls:
- Spoon rice into each bowl, then layer on sliced chicken, roasted vegetables, and a generous scoop of slaw. Drizzle extra BBQ sauce over the top if you want more sweetness and tang.
Pin it One night I made this for a friend who was going through a rough week, and she sat at my kitchen counter with her bowl, quiet at first, then started talking. The ritual of building the bowl, choosing what to eat first, gave her something to focus on. Food like this doesnt fix anything, but it makes space for people to breathe.
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Making It Your Own
Ive swapped the chicken for tofu pressed and cubed, tossed in BBQ sauce, and roasted until the edges get crispy. Brown rice or quinoa work if you want something heartier, though theyll add cooking time. Sometimes I throw in roasted sweet potato or corn if I have it around, and the bowl just gets better with more color and texture.
Storing and Reheating
Keep the components separate in the fridge for up to three days, and the slaw stays crunchy while the chicken and vegetables hold up well. I reheat the chicken and veggies in a skillet with a splash of water to keep them from drying out, and the rice warms up perfectly in the microwave. The slaw should stay cold, it's the refreshing contrast that makes the bowl work.
What to Serve Alongside
This bowl is a full meal on its own, but Ive served it with cornbread or a simple green salad when I have extra people to feed. A cold beer or iced tea works well, something that doesnt compete with the BBQ sweetness. Honestly, the bowl is so complete that I rarely bother with sides unless Im trying to stretch it further.
- Add pickled jalapeños or red onion for a sharp, acidic kick.
- Sprinkle toasted sesame seeds or chopped cilantro over the top for extra flavor and texture.
- If you like heat, mix a little hot sauce into the slaw dressing or drizzle it over the finished bowl.
Pin it This bowl has become my answer to the question of what to make when I want something satisfying but not complicated. Its the kind of meal that feels like a gift to yourself at the end of a long day.
Recipe FAQs
- → Can I make this ahead of time?
Yes! Prepare the rice, coleslaw, and roasted vegetables up to 3 days in advance. Store them separately in airtight containers in the refrigerator. Cook the chicken fresh and assemble bowls when ready to serve.
- → What can I use instead of BBQ sauce?
Honey garlic glaze, teriyaki sauce, or a homemade spice rub with brown sugar work beautifully as alternatives. Adjust the sweetness and smokiness to your preference.
- → Is this freezer-friendly?
The chicken and roasted vegetables freeze well for up to 3 months. Rice also freezes nicely. Coleslaw is best made fresh, but you can prep the vegetables and dressing separately and combine before serving.
- → Can I grill the chicken instead?
Absolutely! Grill the chicken over medium-high heat for 6-7 minutes per side, brushing with BBQ sauce during the last 2 minutes. This adds lovely charred, smoky flavor.
- → How do I make this vegetarian?
Replace the chicken with BBQ-glazed extra firm tofu, tempeh, or portobello mushroom steaks. Press and sear the tofu or tempeh first, then brush with sauce and finish cooking.
- → What protein can I substitute for chicken?
Shrimp, pork chops, or sliced steak work wonderfully with BBQ glaze. Adjust cooking times accordingly—shrimp needs just 2-3 minutes per side, while pork chops benefit from longer cooking.
