Description
These BBQ Chicken Bowls with Grilled Veggies & Sweet Potatoes are a flavorful and vibrant meal featuring tender, smoky grilled chicken seasoned with a homemade BBQ dry rub. Accompanied by charred bell peppers, red onions, and sweet potato slices, this dish is both hearty and healthy. Serve over quinoa or rice with your favorite toppings like shredded cheese, avocado, and cilantro for a perfect weeknight dinner or meal prep option.
Ingredients
Scale
Chicken and Dry Rub
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons packed brown sugar
- scant 1 teaspoon chili powder
- scant 1 teaspoon ground cumin
- scant 1 teaspoon garlic powder
- scant 1 teaspoon mustard powder
- scant 1 teaspoon onion powder
- scant 1 teaspoon smoked paprika
- optional: pinch to 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt, divided
- ground black pepper, to taste
Vegetables
- 2 bell peppers, sliced from stem into 3–4 flat planks
- 2 red onions, peeled & sliced into 1/8ths with root end intact
- 1 large sweet potato, peeled as desired & sliced into 1/2-inch rounds or planks
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- ground black pepper, to taste
Additional Ingredients for Serving
- 1/2 cup BBQ sauce of choice
- cooked quinoa or rice, as desired
- mixed greens
- shredded cheddar or pepper jack cheese
- diced avocado or guacamole
- finely chopped cilantro
- additional BBQ sauce, as desired
Instructions
- Prepare the grill: Preheat your grill to medium-high direct heat, aiming for a temperature between 500-550°F to ensure efficient searing and grilling.
- Mix the BBQ Dry Rub: Combine brown sugar, chili powder, ground cumin, garlic powder, mustard powder, onion powder, smoked paprika, and optional cayenne pepper in a small bowl or jar. Whisk or shake vigorously to blend all spices evenly. Set aside or store airtight for up to one month.
- Prep the chicken and vegetables: Place the chicken breasts or thighs on a plate or sheet. Season generously with the BBQ dry rub, 1 1/2 teaspoons kosher salt, and ground black pepper. Rub the seasoning into the chicken thoroughly with your hands. For the vegetables, toss sliced bell peppers, onions, and sweet potato with avocado oil, 1/2 teaspoon kosher salt, and black pepper until evenly coated.
- Grill chicken and vegetables: Arrange chicken and veggies on the hot grill. Grill vegetables for 3-4 minutes per side until nicely charred. Grill chicken for 4-5 minutes per side until nearly cooked through. Brush chicken with BBQ sauce and flip so the sauced side contacts the grill to caramelize for about 1 minute. Repeat for the other side to build a sticky glaze. Remove from grill and let rest briefly before chopping into bite-sized pieces.
- Assemble BBQ chicken bowls: Serve the chopped BBQ chicken and grilled vegetables atop cooked quinoa or rice and a bed of mixed greens. Top with shredded cheese, diced avocado or guacamole, chopped cilantro, and additional BBQ sauce to taste. Enjoy a hearty, smoky, and colorful bowl packed with flavor!
Notes
- Chicken breasts vs thighs: Both boneless, skinless chicken thighs and breasts work well. Thighs tend to be more flavorful and juicy, but if using breasts, consider pounding flat or butterflying to ensure even grilling and prevent drying.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop before assembling bowls.
- Meal Prep: Prep the dry rub and slice vegetables up to 5 days ahead, storing them chilled. Cook quinoa or rice up to a week in advance and keep refrigerated for quick assembling of bowls during the week.
