1-First, prepare all ingredients by rinsing the rice and chopping vegetables like the 4 cups shredded red cabbage and 2 cups shredded carrots. Preheat your oven to 400°F (200°C) or your pan to medium-high heat. This Bbq Chicken Rice Bowl uses fresh items such as 1 cup diced cucumber and slices from 1 avocado, so have them ready for assembly. Measuring out the spices for the BBQ blend, including 2 tablespoons brown sugar and 1 teaspoon garlic powder, will make the process smooth.

2-Second, cook 2 cups of rice according to package instructions; typically, bring water to a boil, add rice, reduce heat, cover, and simmer for about 15 minutes. While the rice cooks, season the chicken with the BBQ spice blend made from smoked paprika, 2 tablespoons brown sugar, 1 teaspoon garlic powder, and more. For details on grilling techniques, you might enjoy our onion and pepper kielbasa with rice recipe, which shares similar methods.

3-Third, heat avocado oil in a pan and cook the seasoned chicken for a few minutes until it’s golden.

4-Then, fourth, transfer the chicken and sautéed vegetables together, baking them at 400°F (200°C) for 10 minutes and broiling for 5 more minutes for that caramelized finish. This step ensures the chicken rests and slices easily before you combine everything with a drizzle of BBQ sauce.

5-Fifth, steam or sauté the vegetables if needed; for instance, shred the cabbage and carrots to add to the mix.

6-Sixth, slice the rested chicken and toss it with the homemade BBQ sauce.

7-Finally, assemble the bowl by placing the cooked rice as the base, topped with the chicken, shredded red cabbage, carrots, diced cucumber, and avocado slices. Serve immediately for the best taste, or let it cool for meal prep it’s designed to last up to 4-5 days in the fridge. This method not only saves time but also keeps the dish nutritious with its mix of proteins, carbs, and veggies providing 489 kcal per serving.