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BBQ Chicken Bowls with Cilantro Lime Rice
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BBQ Chicken Bowls with Cilantro Lime Rice

Sticky barbecue chicken is served over cilantro lime rice with charred corn, black beans, fresh pico de gallo, and a creamy cilantro lime crema.
Course Dinner, Lunch
Cuisine American
Keyword barbecue chicken rice bowls, BBQ chicken bowls, BBQ chicken bowls with cilantro lime rice, chicken and rice bowls, Southwest BBQ chicken bowls
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the Pico de Gallo

  • 8 oz Cherry Tomatoes, quartered or 8 oz of any tomatoes, diced small
  • 1/2 Yellow Onion, Diced
  • 1/2 Red Onion, Diced
  • 1 Jalapeno, diced
  • 1/2 cup Chopped Fresh Cilantro
  • Juice of 1 Lime
  • 1/2 tsp each Garlic Powder and Salt

For the Cilantro Lime Rice

  • 1 Cup Uncooked Jasmine rice
  • Water, according to package directions
  • 1 tsp Olive Oil
  • Juice of 1 Lime
  • 2 tsp Chopped Fresh Cilantro

For the BBQ Chicken

  • 1 lb Boneless, skinless chicken breasts or thighs
  • 2 tsp BBQ Seasoning use any kind you like
  • 1 tsp Smoked Paprika
  • 1/2 tsp Black Pepper
  • 1 tbsp Olive Oil
  • 1/4 - 1/2 Cup BBQ Sauce

For the Charred Corn

  • 2 (15 oz) Cans of Corn, well drained
  • 2 tsp All Purpose Seasoning
  • 1/4 - 1/2 tsp Black Pepper

For the Cilantro Lime Crema

  • 1/2 Cup Plain Greek Yogurt
  • Juice of 1 lime
  • 2 tbsp Chopped Fresh Cilantro
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/2 tbsp Almond Milk or whatever milk you have on hand. Can even use chicken broth or water

For the Bowls

  • 15 oz Can of Black Beans, rinsed and drained
  • Fresh Lime Wedges
  • Additional Chopped Fresh Cilantro

Instructions

For the Pico De Gallo

  • Add the cherry tomatoes, yellow onion, red onion, jalapeño, cilantro, lime juice, garlic powder, and salt to a bowl. Mix well, cover, and refrigerate while preparing the remaining ingredients.

For the Rice

  • Cook the jasmine rice according to the package directions. Fluff the cooked rice with a fork, then stir in the oil, lime juice, and cilantro. Set aside and keep warm.

For the Chicken

  • Slice the chicken breast in half horizontally to create two thinner pieces. Season both sides with the Barbecue Butter Grill Seasoning, smoked paprika, and black pepper.
  • Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for approximately 5–6 minutes per side, or until the center reaches 165°F (74°C).
  • Preheat the broiler. Transfer the cooked chicken to a foil-lined baking sheet and brush the tops with barbecue sauce. Broil for approximately 3 minutes, watching closely, until the sauce is hot and sticky.
  • Remove the chicken from the oven and allow it to rest for 5 minutes before slicing.

For the Corn

  • Add the well-drained corn to the same skillet used for the chicken. Season it with All-Purpose Seasoning and black pepper. Cook over medium to medium-high heat, stirring occasionally, until the corn develops a deep golden char.

For the Crema

  • Add the Greek yogurt, lime juice, cilantro, garlic powder, salt, and 1 tablespoon of almond milk to a small food processor. Blend until smooth. Add additional almond milk as needed to reach a pourable consistency.
  • Assemble the bowls and enjoy!

Notes

Notes

  • A store-bought cilantro lime crema or avocado lime dressing may be substituted for the homemade crema, as well as store-bought pico de gallo and rice! 
  • Drain the canned corn very well to help it develop a good char.
  • Broilers vary considerably. Watch the chicken closely so the barbecue sauce does not burn.
  • Remove the seeds and membrane from the jalapeño for less heat.
  • Keep the pico and crema separate when preparing these bowls for meal prep.

Nutrition Information

Calories: Approximately 675
Carbohydrates: Approximately 91g
Protein: Approximately 51g
Fat: Approximately 11g
*Nutritional information is provided as an estimate only. Actual values will vary based on the brands, exact measurements, substitutions, and serving sizes used.