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BBQ Chicken Cauliflower‑Rice Bowl - Simple, Smoky, and Satisfying

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • For the chicken: 1.25–1.5 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup BBQ sauce (plus extra for drizzling)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp kosher salt
  • Optional: 1–2 tsp hot sauce for heat
  • For the cauliflower rice: 1 large head cauliflower, riced (or 4 cups store-bought cauliflower rice)
  • 1 tbsp olive oil or avocado oil
  • 1 clove garlic, minced
  • 1/4 tsp kosher salt
  • Freshly cracked pepper, to taste
  • Optional: 1 tbsp lime juice or 1 tsp apple cider vinegar
  • Toppings and mix-ins: 1 cup corn kernels (fresh, frozen, or canned), warmed
  • 1 cup black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 avocado, sliced or diced
  • Fresh cilantro, chopped
  • Pickled jalapeños or fresh jalapeño, thinly sliced
  • Green onions, sliced
  • Lime wedges
  • Optional creamy drizzle: 1/3 cup plain Greek yogurt or sour cream
  • 1–2 tbsp BBQ sauce
  • 1–2 tsp lime juice
  • Pinch of salt

Instructions

  • Marinate the chicken: In a bowl, toss chicken with 1/2 cup BBQ sauce, olive oil, smoked paprika, garlic powder, onion powder, pepper, and salt. If you have time, let it sit 15–30 minutes. If not, move on.
  • Make the creamy drizzle: In a small bowl, whisk yogurt (or sour cream) with 1–2 tbsp BBQ sauce, lime juice, and a pinch of salt. Adjust to taste and set aside.
  • Cook the cauliflower rice: Heat 1 tbsp oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add riced cauliflower, salt, and pepper. Sauté 4–6 minutes, stirring often, until tender with a little bite. Stir in lime juice or vinegar if using. Transfer to bowls or keep warm.
  • Cook the chicken: In the same skillet (wipe if needed), heat a light drizzle of oil over medium-high. Add the chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly charred at the edges. If it looks dry, splash in a tablespoon of water to loosen. Toss with a spoonful of extra BBQ sauce to glaze.
  • Warm the corn and beans: Heat corn and black beans in a small pan or the microwave until warm. Season with a pinch of salt and pepper.
  • Assemble the bowls: Add a base of cauliflower rice. Top with BBQ chicken, corn, black beans, bell pepper, and red onion. Add avocado, cilantro, jalapeños, and green onions.
  • Finish and serve: Drizzle with the creamy sauce and a little extra BBQ sauce if you like. Serve with lime wedges for squeezing.