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honey-bbq-chicken-rice-bowl-assembled

Honey BBQ Chicken Rice Bowl

Juicy seasoned chicken breast coated in a sweet and smoky honey BBQ sauce, served over fluffy brown rice and topped with fresh cilantro, green onions, and optional cheese.
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Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 cup brown rice
  • 2 cups water or chicken broth low-sodium chicken broth recommended
  • 0.5 cup BBQ sauce your favorite brand, smoky variety recommended
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and pepper to taste
  • fresh cilantro chopped, for garnish
  • 0.25 cup green onions sliced, for garnish
  • 0.25 cup shredded cheese optional

Equipment

  • Medium pot with lid
  • Large skillet
  • Small mixing bowl
  • Instant-read thermometer
  • Cutting board and knife

Method
 

  1. Combine brown rice and chicken broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes until rice is tender and liquid is absorbed. Do not lift the lid during cooking.
  2. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, garlic powder, and onion powder. Cook for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and rest for 3 to 5 minutes before slicing.
  3. In a small bowl, whisk together BBQ sauce, honey, and soy sauce until smooth.
  4. Slice the rested chicken into strips. Return skillet to medium heat, pour in the BBQ honey sauce, and bring to a gentle simmer. Add sliced chicken and cook for 2 to 3 minutes, tossing to coat evenly.
  5. Scoop rice into bowls, top with sauced chicken, drizzle with extra sauce, and garnish with fresh cilantro, green onions, and shredded cheese if using. Serve immediately.

Notes

Start the rice first — brown rice takes 40 minutes and drives the total cook time. Cook rice in chicken broth instead of water for better flavor. Store rice and chicken separately in the fridge for up to 3 days to prevent sogginess. Reheat chicken in a skillet with a splash of water or extra BBQ sauce.