BBQ Chicken Bowls- Meal Prep Recipe
There are certain meals that make you feel like you've got the week figured out, and these BBQ Chicken Bowls are one of them. They're loaded with smoky grilled chicken, sweet corn, fresh vegetables, and a creamy cilantro-lime dressing that brings every bite to life. Whether you're meal prepping lunches or putting together an easy weeknight dinner, this is the kind of recipe that feels fresh, filling, and anything but boring.
Servings: 4 servings
Ingredients
For The BBQ Grilled Chicken
- 2 large boneless, skinless chicken breast (about 18-20 ounces) cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 cup store bought BBQ sauce, reserve 2 tablespoons for brushing while grilling
Salad
- 8 ounces Romain lettuce, shredded
- 1 cup grape tomatoes, halved
- 3 ears corn, shucked
- 1 tablespoon olive oil
- salt and pepper to taste
- ½ cup cheddar cheese, shredded
Cilantro Lime Dressing
- ½ cup Greek yogurt, whole milk preferred
- 1 handful cilantro
- ⅓ cup olive oil
- 1 teaspoon lime zest
- juice of 1 lime
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
For the BBQ Chicken
- Presoak 4- 6 inch wooden skewers in water to prevent them from burning.
- Add the cubed chicken to a bowl and drizzle with olive oil. Add the BBQ sauce and stir to coat. Let chicken marinate for 20 minutes while preparing remaining ingredients. Once the chicken has marinaded thread onto the skewers.
- Clean ears of corn and dry thoroughly. Brush the corn with olive oil and sprinkle with salt and pepper.
- Preheat outdoor grill to 450℉ or use grill pan.
- Grill corn for 10-15 minutes making sure to rotate every few minutes until corn is charred. Remove the corn from the grill to cool. When cool enough to handle cut the corn off the cob with a sharp knife.
- Use a wadded paper towel dipped in oil to grease the grill grates, holding it with grill tongs for safety. Place the chicken skewers on the hot greased grill grates. Cook for 3-4 minutes per side and rotate cooking for another 3-4 minutes until the chicken has nice grill marks and reaches 165℉ when checked with a meat thermometer. Remove from grill and brush with reserved BBQ sauce.
For the Salad
- Divide the lettuce, tomatoes, corn, avocado and cheese among 4 bowls. Add the grilled chicken skewers to each bowl.
Cilantro Lime Dressing
- Add all of the ingredient for the cilantro lime dressing to a small food processor or blender and pulse until smooth and combined. If dressing is too thick, you can thin with a teaspoon or two of water or extra lime juice.
- Drizzle the bowls with the cilantro lime dressing.