BBQ Chicken Bowls with Feta-Corn Salad
These BBQ chicken bowls are made with tender chicken, lightly coated in BBQ sauce, along with rice and a flavorful corn-feta salad featuring tomatoes and parsley. I love to make these bowls for dinner and meal prep!
I’ve been making these chicken rice bowls on repeat lately – the flavor is so good! It’s a straightforward recipe that works well both warm and cold, making it an excellent option for meal prep.
Ingredients
- Chicken: I use boneless, skinless chicken breasts, but you can also use chicken thighs.
- Marinade: The chicken marinates for a short time in a mixture of lemon juice, olive oil, and taco seasoning.
- Cooked rice: I make it easy by using instant rice cups, but you can use your favorite type of cooked rice.
- BBQ Ranch Sauce: This is a combination of BBQ sauce and ranch dressing.
- Frozen roasted corn kernels
- Crumbled feta cheese
- Green onions
- Cherry tomatoes
- Parlsey
How to Make the Bowls
☑️ Marinate the Chicken
I like to pound the chicken to an even thickness first. Then, I mix the oil, some lemon juice, and taco seasoning in a ziplock bag. Place the chicken in the bag and sort of smoosh it around to coat it in the marinade. Let the chicken marinate while you work on the next step.
☑️ Make the Salad
Mix the corn, cheese, green onions, tomatoes, parsley, lemon juice, olive oil, and salt in a bowl. Set the salad aside.
☑️ Cook the Chicken Breasts
Preheat the grill or a grill pan to medium-high heat. Grill the chicken for about 8 minutes, turning it every few minutes.
Brush the chicken with BBQ sauce on both sides and cook it for a couple more minutes or until the internal temperature is 165°F. Let the chicken rest for a few minutes on a cutting board.
☑️ Assemble the Bowls
Divide the rice equally among four bowls. Add the corn salad. Slice the chicken breasts into bite-sized pieces and add them to the bowls.
☑️ Garnish
Mix the ranch dressing with the BBQ sauce and drizzle it over the chicken before serving.
Meal Prep Tips
What I love about this recipe is that you can prep all of it ahead for easy lunches or dinners. You can have the chicken bowls cold or warm them up in the microwave.
I portion everything into meal prep containers and store them in the fridge. They will keep for four days.
I warm them up in the microwave for a minute and a half or so. The first time I tried this, I wasn’t sure if I would like the salad warmed up, but it was fine. In fact, I think I prefer it warm!
BBQ Chicken Bowls with Feta-Corn Salad
These chicken bowls have grilled BBQ chicken breasts, rice, and a simple feta-corn salad with tomatoes and parsley.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: American
Ingredients
- 2 tablespoons olive oil, divided
- Juice of 1 lemon, divided
- 2 teaspoons taco seasoning
- 1 pound boneless, skinless chicken breasts, pounded to approximately ½” thick
- 2 cups frozen roasted corn, thawed
- 1/2 cup crumbled feta cheese
- 2 green onions, thinly sliced
- 4 ounces cherry tomatoes, halved
- 1/4 cup chopped parsley, plus extra for garnish
- ¼ teaspoon kosher salt
- 2 cups cooked white rice
- 1/2 cup BBQ sauce, divided
- ¼ cup ranch dressing
Instructions
- Mix one tablespoon of oil, the juice of ½ a lemon, and taco seasoning in a ziplock bag. Place the chicken breasts in the bag and squish them around in the marinade to coat them evenly. Set the chicken aside.
- Mix the corn, cheese, green onions, tomatoes, parsley, juice from ½ a lemon, one tablespoon of olive oil, and salt in a medium-sized mixing bowl. Set the bowl aside.
- Preheat the grill or a grill pan to medium-high heat. Grill the chicken for about 8 minutes, turning it every few minutes.
- Brush the chicken with BBQ sauce (1/4 cup total) on both sides and cook it for a couple more minutes or until the internal temperature is 165°F. Let the chicken rest for a few minutes on a cutting board.
- Divide the rice equally among four bowls. Add the corn salad. Slice the chicken breasts into bite-sized pieces and add them to the bowls.
- Mix the ranch dressing with ¼ cup of BBQ sauce, drizzle the sauce over the bowls, and garnish with parsley.
Notes
There won’t be a lot of marinade, so it’s easiest to coat the chicken in a ziplock bag. If you need to use a bowl, opt for a mixing bowl instead of a shallow dish to make it easier to mix the marinade ingredients. Add the chicken to the bowl and turn it to coat evenly.
If you want to make these for meal prep, portion everything into meal prep containers. They will keep in the refrigerator for four days. You can have the bowls cold or warm them in the microwave for a minute or so.
Nutrition
- Calories: 571
- Sugar: 21.2g
- Sodium: 762.1mg
- Fat: 22.1g
- Saturated Fat: 5.8g
- Unsaturated Fat: 14.1g
- Trans Fat: 0g
- Carbohydrates: 61.1g
- Fiber: 2.6g
- Protein: 33.7g
- Cholesterol: 103.3mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Recipes with Chicken Breasts
- Balsamic Chicken Breasts
- Easy Breaded Chicken in the Oven
- Cheddar Ranch Chicken
- Tuscan Chicken Pasta
Happy cooking,
