Description

These BBQ Chicken Bowls are a flavorful, hearty meal featuring warm cilantro lime rice topped with tender BBQ chicken, fresh black bean corn salsa, pico de gallo, creamy avocado slices, shredded cheddar cheese, and drizzled with BBQ sauce and ranch dressing—all finished with crispy French fried onions for a delightful crunch. Perfect for an easy weeknight dinner or meal prep.

Ingredients

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Rice Base

3 cups cilantro lime rice, prepared and warm

Protein

2 cups diced BBQ chicken, warm or cold

Toppings

1 cup black bean corn salsa
1 cup pico de gallo
1 avocado, sliced
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce
1/2 cup ranch dressing
1/2 cup French fried onions

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Instructions

Prepare Bowls: Gather 4 shallow bowls to assemble the dish for easy serving.
Add Rice: Place ¾ cup of warm cilantro lime rice into the bottom of each bowl, creating a hearty base.
Add Chicken and Salsa: Top the rice in each bowl with ½ cup diced or shredded BBQ chicken, ¼ cup black bean corn salsa, ¼ cup pico de gallo, and ¼ of the sliced avocado per bowl.
Add Cheese and Sauces: Sprinkle 2 tablespoons of shredded cheddar cheese on top, then drizzle 2 tablespoons each of BBQ sauce and ranch dressing over the bowl for added flavor and creaminess.
Finish with Crunch: Top each bowl with a generous sprinkle of French fried onions to add a crispy texture that contrasts beautifully with the other ingredients.

Notes

Substitutions: Shredded BBQ chicken can substitute diced chicken. Use other cheeses like Pepper Jack for added heat.
Storage: Store all components separately in airtight containers in the refrigerator for 3-4 days to maintain freshness.
Reheating: Reheat the rice and chicken in the microwave in 30-second increments or cover with foil and warm in the oven until heated through.
Scaling: Easily double or halve this recipe depending on serving needs.