BBQ Chicken and Black Bean Protein Bowls

Dinner

BBQ Chicken and Black Bean Protein Bowls

Barbecue chicken and black beans top brown rice with yogurt slaw, corn, dill pickles and scallions.

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Yield
4 bowls
Cuisine
American

Serving ideas

Serve with extra barbecue sauce.

Ingredients

See the ingredient checklist
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 1/4 tsp kosher salt, divided
  • 1/2 tsp ground black pepper, divided
  • 2 boneless skinless chicken breasts, 6 to 8 oz each
  • 3 cups shredded red cabbage
  • 3/4 cup shredded carrots
  • 1/2 cup whole-milk Greek yogurt
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp granulated sugar
  • 15.5 oz canned black beans, drained and rinsed
  • 1/2 cup barbecue sauce, plus more to serve
  • 3 cups cooked brown rice
  • 1 cup corn kernels
  • 1/2 cup dill pickle chips
  • sliced scallions

Before you cook

Use a thermometer in the thickest part of the breast to check when the chicken is done.

How to make BBQ Chicken and Black Bean Protein Bowls

  1. Season the chicken with garlic powder, onion powder and part of the salt and pepper. Heat the oil in a skillet and sear the chicken about 7 minutes per side, until it reaches 165°F.

  2. Toss the cabbage and carrots with yogurt, vinegar, Dijon, sugar and the remaining salt and pepper.

  3. Chop the cooked chicken. Return it to the skillet with black beans and barbecue sauce and simmer for 2 to 3 minutes.

  4. Divide the rice among bowls and add the chicken mixture, slaw, corn and pickles. Finish with scallions.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

BBQ Chicken and Black Bean Protein Bowls

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Barbecue chicken and black beans top brown rice with yogurt slaw, corn, dill pickles and scallions.
Print Recipe
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  •  
    1 ¼ tsp kosher salt, divided
  •  
    ½ tsp ground black pepper, divided
  •  
    2 boneless skinless chicken breasts 6 to 8 oz each
  •  
    3 cups shredded red cabbage
  •  
    ¾ cup shredded carrots
  •  
    ½ cup whole-milk Greek yogurt
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp granulated sugar
  •  
    15.5 oz canned black beans, drained and rinsed
  •  
    ½ cup barbecue sauce plus more to serve
  •  
    3 cups cooked brown rice
  •  
    1 cup corn kernels
  •  
    ½ cup dill pickle chips
  •  
    sliced scallions

Instructions
 

  1. Season the chicken with garlic powder, onion powder and part of the salt and pepper. Heat the oil in a skillet and sear the chicken about 7 minutes per side, until it reaches 165°F.
  2. Toss the cabbage and carrots with yogurt, vinegar, Dijon, sugar and the remaining salt and pepper.
  3. Chop the cooked chicken. Return it to the skillet with black beans and barbecue sauce and simmer for 2 to 3 minutes.
  4. Divide the rice among bowls and add the chicken mixture, slaw, corn and pickles. Finish with scallions.

Notes

Use a thermometer in the thickest part of the breast to check when the chicken is done.
Adapted from Jillian Elliott, Delish.

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