Print

Sticky BBQ Chicken Bowl with Roasted Veggies

A close-up of a Sticky BBQ Chicken Bowl with Veggies, featuring glazed chicken pieces over brown rice with roasted broccoli and carrots.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare a simple, flavorful bowl featuring oven-baked, sticky glazed chicken served over brown rice with roasted seasonal vegetables.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup low-sodium chicken broth
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 cups mixed vegetables (broccoli florets, carrots, bell peppers), chopped
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 cups cooked brown rice
  • 2 tablespoons sesame seeds for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small saucepan, combine the chicken broth, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it cook for 10 minutes, stirring occasionally, until the sauce thickens slightly. This is your BBQ sauce.
  3. Toss the chopped vegetables with olive oil and a pinch of salt on the prepared baking sheet. Spread them in a single layer.
  4. Place the chicken pieces on the same baking sheet, leaving space between the vegetables.
  5. Brush half of the prepared BBQ sauce evenly over the chicken pieces.
  6. Bake for 15 minutes.
  7. Remove the pan from the oven. Flip the chicken pieces and brush the remaining BBQ sauce over them. Toss the vegetables gently.
  8. Return the pan to the oven and bake for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the sauce is sticky and caramelized.
  9. To assemble the bowls, divide the cooked brown rice among four bowls. Top the rice with the sticky BBQ chicken pieces and the roasted vegetables.
  10. Sprinkle sesame seeds over the top before serving.

Notes

  • For meal prep, store the rice, chicken, and vegetables in separate airtight containers for up to four days. Reheat the chicken and vegetables before adding them to the rice.
  • If you prefer a thinner sauce, reduce the simmering time in step 2. For extra stickiness, broil the chicken for the last 1-2 minutes, watching carefully to prevent burning.
  • Substitute brown rice with quinoa or cauliflower rice for a lower-carbohydrate option.

Nutrition

Find it online: https://hungryhearld.com/sticky-bbq-chicken-bowl-with-veggies/