BBQ Chicken Bowls

5 from 1 vote

Barbecue chicken on a bed of zippy cilantro lime rice with black bean and corn salsa, pico de gallo, creamy avocado, ranch dressing, and crispy fried onions! This BBQ Chicken Bowl has it all.

Prep Time10

Total Time10

Servings: servings

Calories: 725kcal

Ingredients

3 cups cilantro lime rice prepared, warm
2 cups diced BBQ Chicken warm or cold
1 cup black bean corn salsa
1 cup pico de gallo
1 avocado sliced
½ cup shredded cheddar cheese
½ cup BBQ sauce
½ cup ranch dressing
½ cup French fried onions

Instructions

Gather 4 shallow bowls. Place ¾ rice in the bottom of each bowl.
Top rice in each bowl with ½ cup diced or shredded BBQ chicken, ¼ cup black bean corn salsa, ¼ cup pico de gallo, and ¼ of the diced avocado.
Then sprinkle on each bowl 2 tablespoons cheddar cheese and drizzle 2 tablespoons of each BBQ sauce and ranch dressing. Finish by topping with crispy french fried onions.

Notes

Substitutions:

Diced BBQ Chicken: Shredded BBQ chicken can be used instead.
Cheddar cheese: Another favorite cheese will work here, too. Pepper Jack is delicious and adds a touch of heat.

How to Store: Store components separately in an airtight container in the fridge for 3-4 days.

How to Reheat: The rice and chicken can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition