BBQ Chicken Bowl

5 from 3 votes

BBQ Chicken Bowl recreates Sweetgreen magic with saucy BBQ chicken, roasted sweet potatoes, fluffy rice, avocado, pickled onions, and green goddess ranch.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Keyword: bbq chicken bowl

Servings: servings

Author: Chelsea Lords

Cost: $17.32

Equipment

Large pan

Ingredients

Chicken

2-1/2 cups rotisserie chicken or make 1 batch blackened chicken
1/2 cup Honey-BBQ Sauce plus some as needed

Roasted Sweet Potatoes

2 pounds (2 medium) sweet potatoes peeled and cut into 1/4th-inch thick half moons (6 cups)
3 tablespoons olive oil
1-1/2 teaspoons paprika
1-1/2 teaspoons garlic powder
Salt and pepper

For Serving

1 cup white rice
1 batch ranch dressing the green goddess kind, or cilantro-lime sauce
1 (15-ounce) can black beans drained and rinsed
1 large avocado diced, optional
1 batch pickled onions optional

US - Metric

Instructions

Rice: Cook rice according to package directions. Or try my favorite method for baking rice.
Chicken: Slice or shred chicken using the linked recipe in the ingredient list or rotisserie chicken to yield 2-1/2 cups. Add the chicken to a pan with BBQ sauce and stir gently. Heat over medium-low until warmed through, adding more BBQ sauce if needed.
Sweet Potatoes: Preheat the oven to 425°F. Toss sweet potatoes with olive oil, paprika, garlic powder, salt (about 3/4 teaspoon), and pepper (about 1/4 teaspoon). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
Sauce: Make green goddess dressing according to the recipe. Chill until ready to use.
Assembly: Divide cooked rice evenly among 4 bowls. Top with chicken, roasted sweet potatoes, and black beans. Add avocado and pickled onions, if using. Drizzle green goddess dressing on top to taste. Serve immediately.

Video

Notes

Storage: Store chicken and BBQ sauce together in the fridge for up to 3 days. Keep sweet potatoes and rice in separate containers for the same timeframe. Dressing lasts up to 5 days in a jar in the fridge. Slice avocado fresh before serving, and pickled onions stay good for up to 2 weeks. Reheat components and assemble fresh for the best flavor.

Nutrition