Meal of Summer: BBQ Chicken Bowls With Quick Pickles
Are you ready for the meal that will be on repeat this summer? At least in our house it will be! BBQ chicken bowls with quick pickles- healthy, delicious, and so fresh for the hot weather. I always want to be outside cooking as much as possible when Summer comes, so a one bowl situation with only one component being cooked makes that possible (especially while entertaining). I know we’ve all seen the many forms of bbq chicken bowls float through cookbooks and over the internet, but if I may say, this one really takes the cake.
What I love the most about this bowl in particular is that it’s like an unravelled bbq chicken sandwich. Mainly because of the pickles, but also because each element plays a factor in making it come together with flavor.
You might know about my latest obsession over these past few months: pickling vegetables. I’ve always loved pickling here and there but I can’t stop right now- my fridge has a different veggie every week! I’ve gone from onions, to radishes, carrots, jalapenos, and now the most basic of all: classic pickles. I always do a “quick” version that’s basically the same recipe for all my veggies- it’s the perfect size for a weck jar
Stay tuned for a mini series I’ll be doing on a healthy dinner challenge. All the meals are bursting with color, and flavor, just like this one! I’ll be letting you guys in on what a normal week of dinner’s look like in our house, and challenging you all to send me a few pictures of what you’re making as well!
I hope this one makes this list… scroll on to find the full recipe and enjoy.
BBQ Chicken Bowls With Quick Pickles
Ingredients
For the Chicken
- 1 lb boneless skinless chicken breast
- salt and pepper to taste
- 3/4 cup BBQ sauce (I use Primal Kitchen) divided
- 1 tbsp fresh lime juice
- 1 tsp honey
For the Quick Pickles
- 1 medium cucumber thinly sliced
- 2 garlic cloves smashed
- 5-8 peppercorns (optional)
- 1 tbsp fresh dill
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup white wine vinegar
- 1 tsp salt
- 1 tsp honey
Cilantro Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 2 garlic cloves minced
- 1/4 cup cilantro chopped
- salt and pepper to taste
For the Bowl
- 1 head romaine lettuce torn
- 1 cup cooked brown rice
- 1 beefsteak tomato roughly chopped
- 1/4 red onion diced
- 1/2 cup cheddar cheese shredded
- 1/4 cup cilantro
Instructions
For the Chicken
- Season breasts with a pinch of salt and pepper and place in a large bowl to marinate.
- Whisk 1/2 cup of the bbq sauce, lime juice, and honey in a small bowl.
- Pour the sauce over the chicken and let marinate for 1-2 hours.
- To cook the chicken on a Traeger Grill: Preheat grill to 400 degrees, cook chicken until internal temperature reaches 165 degrees, then sear on an open flame for 1 minute on each side.
- On a normal grill: sear chicken on medium-high heat until just cooked through.
- Slice into strips against the grain.
For the Quick Pickles
- Fill a jar or large bowl with sliced cucumber, garlic cloves, peppercorns, and fresh dill.
- Heat a small saucepan over medium-high heat. Add the water, vinegar, salt and honey. Whisk until dissolved.
- Once mixture has reached a boil, remove from heat and pour over cucumbers.
- Let cool until room temperature then store in the fridge for future use.
For the Cilantro Vinaigrette
- Whisk all of the ingredients in a small bowl until combined. Set aside.
Assemble the Bowls
- Equally distribute the lettuce, rice, tomatoes, red onion, and cheddar cheese among each bowl.
- Layer on the grilled chicken, then drizzle with the remaining bbq sauce.
- Garnish with extra cilantro and a drizzle of cilantro vinaigrette. Enjoy!
Can’t wait to try this one.
I think you’ll like it! It’s right up your alley. 🙂