Hawaiian Chicken Bowl
A sweet, savory, and smoky Hawaiian Chicken Bowl packed with BBQ chicken, pineapple salsa, brown rice, and fresh veggies. Ready in under 30 minutes!
Ingredients
Bowl Base & Produce
- 1 bag Arugula Fresh and thoroughly washed
- 1 cup Brown rice Uncooked measurement
- 1 can Black beans Drained and rinsed well
- 2 cups Butternut squash or sweet potatoes Peeled, cubed, and roasted
- 2 whole Avocados Sliced just before serving
Proteins & Sauces
- 1 lb Chicken breast or boneless thighs Cut into bite-sized pieces
- 1 cup BBQ sauce Hawaiian or sweet style preferred
- 1 cup Pineapple salsa Store-bought or homemade cucumber mix
Instructions
- Prepare the Grain Base: Start by cooking your brown rice according to package instructions. Rinse the rice under cold water before cooking to remove extra starch. Let it rest for five minutes after cooking, then fluff gently with a fork and set aside.
- Roast the Vegetables: Preheat your oven to 400°F. Peel and chop your sweet potatoes or butternut squash into even, bite-sized cubes. Toss with olive oil and sea salt, spread in a single layer on a baking sheet, and roast for 20 to 25 minutes until fork-tender and caramelized at the edges.
- Cook the Chicken: Grill, bake, or pan-sear your chicken until the internal temperature hits 165°F. Let it rest for a few minutes, then shred or slice it and toss generously in your BBQ sauce while it's still warm.
- Prepare the Beans: Open the can, pour the black beans into a fine-mesh strainer, and rinse them well under cold running water. Shake off the excess moisture.
- Prep the Fresh Produce: Wash your arugula thoroughly and dry it completely (a salad spinner works great). Slice your avocados right before serving so they don't oxidize.
- Assemble the Bowl: In a wide, deep serving bowl, layer fresh arugula, warm brown rice, black beans, roasted sweet potato or squash, and BBQ chicken in the center. Top with pineapple salsa, fan avocado slices on the side, and add a final drizzle of extra BBQ sauce.
Notes
Pro Tip: Always dress your greens last. Keep the hot items on one side until you're ready to eat to keep the perfect fresh crunch. Meal Prepping: Use compartmented glass containers. Pack your rice, beans, squash, and chicken together. Store the arugula separately in a dry bag and the pineapple salsa in a small container. Slice the avocado fresh on the day you eat it. Reheat warm ingredients before tossing together.