I love a good fresh and summer filled recipe around this time! I’m becoming quite the chef using our Traeger grill (at least I like to think so LOL), and it was fun making this recipe on a warm summer night last week! These also make great leftovers, and as you’ve read on my blog before, I’m all about a good recipe that makes good leftovers as well! Check out the recipe below to make your own BBQ bowls. Feel free to add or substitute any ingredients that you and your family like!
- 2 large boneless skinless chicken breasts
- 2 cups of your favorite BBQ sauce – I used the Traeger Grills Sweet & Heat BBQ Sauce (delicious)
- 1 zucchini, sliced into halves or quarters
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- 4 corn on the cob, grilled or boiled whichever you prefer – you can used canned corn too!
- 2 cups long grain rice
- 1 15oz can black beans, drained and rinsed
- 1-2 avocados, sliced
- Optional: BBQ ranch drizzle- 1/2 cup BBQ sauce + 2 tbsp ranch dressing, mixed
- Salt and pepper to taste
- If you can, marinate your chicken breasts in selected BBQ sauce the night before, or 2-3 hours before cooking!
- Preheat your grill or oven to 375 degrees, and place the BBQ chicken directly onto the grill.
- While the chicken starts to cook, chop up your zucchini, pepper, and onion. Season with salt and pepper, then add them to a grill pan. Start cooking your rice at this time too. Follow the directions on the box or bag of rice for cook times.
- Place the grill pan of veggies on the grill, and flip that chicken!
- Grab your ears of corn and brush them with a little avocado oil, salt and pepper. Place on the grill or feel free to boil them on the stove!
- Now it’s time to get the black beans going too. You can cook them into your rice if you want! But Jeff doesn’t like black beans so I always cook them separately. Drain and rinse the can, and place in a small pot on low heat. Stir occasionally, they don’t take very long.
- Once everything is cooking, I try to alternate tending to each dish. Fluffing the rice with a fork, tossing the veggies around, stirring the beans, and keeping an eye on the chicken. This is where I feel like a real chef just working all the foods!
- Once the chicken is cooked through, (about 30-40 minutes), remove from the grill and onto a plate to rest for about 5 minutes before cutting.
- Remove the corn and veggies from the grill. Slice the corn off of the cob with a knife, or serve whole on the side.
- Let’s build our bowls! Grab a bowl, and spoon in the cooked rice in first. Then top with cooked chicken, grilled veggies, corn, black beans and sliced avocados.
- Drizzle that BBQ ranch mixture on top, and maybe some fresh cilantro if desired. ENJOY!