Make It Count Kitchen

If you’re looking for a healthy, satisfying dinner that comes together with minimal fuss, these BBQ Chicken Rice Bowls are it. Loaded with juicy BBQ-seasoned chicken, sautéed veggies, creamy avocado, and fluffy jasmine rice, this recipe is a delicious way to fuel your evening without spending hours in the kitchen.

Whether you’re meal-prepping for the week or just need a simple go-to recipe for a busy night, this bowl hits all the right notes — savory, smoky, fresh, and filling.

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Why You’ll Love This Recipe

• Quick and easy to make with minimal cleanup
• Packed with fresh veggies and lean protein
• Customizable to fit your taste or what’s in your fridge
• Ideal for summer dinners, light lunches, or weekday meal prep

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Ingredients (Serves 2–3)

• 3 thin-sliced chicken breasts (about 1 pound)
• 2 tablespoons BBQ seasoning or rub
• 1 tablespoon avocado oil
• 1 cup uncooked jasmine rice
• 3 cups shredded green cabbage
• 1 cup shredded carrots
• 1 cup diced cucumber
• 1 avocado, sliced
• 2 tablespoons BBQ sauce
• 1 tbsp cilantro avocado dressing

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Instructions

1. Marinate the Chicken
   Place chicken breasts in a bowl or zip-top bag with avocado oil and BBQ rub. Mix until evenly coated. Marinate for at least 30 minutes, or up to 6 hours in the refrigerator for deeper flavor.
2. Cook the Rice
   Cook jasmine rice according to package instructions. Fluff with a fork once finished and set aside.
3. Prep the Veggies
   While the chicken marinates and rice cooks, prep your vegetables:
   • Dice the cucumber
   • Thinly slice the green cabbage
   • Shred or julienne the carrots (or use pre-shredded for ease)
   • Slice the avocado just before serving to keep it fresh
4. Cook the Chicken
   Heat a large skillet over medium-high heat. Cook the marinated chicken for 3–5 minutes per side, or until fully cooked and golden brown. Internal temperature should reach 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
5. Sauté the Cabbage and Carrots
   In the same pan used for the chicken (no need to wipe it clean), add the cabbage and carrots. Sauté over medium heat for about 8–10 minutes, until just softened and slightly caramelized. Season with salt and pepper to taste.
6. Assemble the Bowls
   Start with a scoop of jasmine rice as your base. Top with sliced BBQ chicken, sautéed cabbage and carrots, fresh cucumber, and sliced avocado. Drizzle BBQ sauce and cilantro avocado dressing over the top to finish.

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Make It Your Own

• Add a scoop of black beans or corn for extra fiber
• Swap jasmine rice for brown rice or cauliflower rice
• Use a spicy BBQ sauce for extra kick or a honey-based one for more sweetness

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Leftovers?
Store components separately in airtight containers for up to 3 days. Reheat the chicken, rice, and sautéed veggies, then assemble fresh with avocado and cucumber for a quick lunch or dinner.

This BBQ Chicken Rice Bowl is one of those recipes that makes healthy eating feel anything but boring. It’s a colorful, well-balanced bowl that’s easy to throw together and guaranteed to satisfy.

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