Easy Low Carb BBQ Chicken Bowl

A flavorful, colorful, and satisfying bowl packed with tender BBQ chicken, crisp veggies, and a tangy dressing—all while keeping the carbs low.

Why You’ll Love This Recipe

• Low carb and gluten-free: Ideal for those watching their carbohydrate intake or avoiding gluten.
• Meal-prep friendly: These bowls store and reheat well, making them perfect for lunches throughout the week.
• Customizable: Easily adapt toppings and proteins to suit dietary preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Sugar-free BBQ sauce
• Lettuce or mixed greens
• Bell peppers (variety of colors)
• Cucumber
• Cherry tomatoes
• Red onion
• Avocado
• Shredded cheese (cheddar, Monterey Jack, or mozzarella)
• Fresh cilantro (optional)
• Salt, pepper, and spices for seasoning

Directions

1. Prep the chicken. Season the chicken with salt, pepper, and optional spices (e.g., garlic powder, smoked paprika).
2. Cook the chicken. Grill or pan-sear the chicken until internally cooked (165 °F / 74 °C), brushing generously with BBQ sauce during the final minutes.
3. Rest and slice. Let the chicken rest, then slice into bite‑sized strips or cubes.
4. Prepare the veggies. Chop lettuce, bell peppers, cucumber, tomatoes, onion, and avocado.
5. Assemble the bowls. Divide the greens among bowls. Top with chicken, veggies, shredded cheese, and cilantro.
6. Drizzle. Add extra BBQ sauce or vinaigrette if desired. Serve immediately.

Servings and timing

• Servings: 4 servings
• Prep time: 15 minutes
• Cook time: 15–20 minutes
• Total time: 30–35 minutes

Variations

• Keto twist: Replace sauce with a sugar‑free ranch or cilantro lime crema.
• Veggie-packed: Add cauliflower rice, roasted zucchini, or sautéed mushrooms.
• Protein swap: Use grilled shrimp, pulled pork, or tofu instead of chicken.
• Spicy kick: Add sliced jalapeños, hot sauce drizzle, or a pinch of cayenne.

Storage/reheating

• Storing:
  • Keep chicken separate from greens and avocado in airtight containers.
  • Store in refrigerator for up to 4 days.
• Reheating:
  • Warm chicken in the microwave or on the stovetop until heated through.
  • Reassemble bowl just before serving to keep veggies fresh.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs are juicier and more forgiving if slightly overcooked. Works great with BBQ flavor.

2. Is this recipe freezer friendly?

You can freeze cooked BBQ chicken in sealed bags, but once thawed, use within 2 months. Avoid freezing assembled bowls.

3. Can I make this vegetarian?

Yes—swap chicken for grilled tofu, tempeh, or roasted chickpeas and drizzle with BBQ sauce or dressing.

4. What if I don’t have sugar-free BBQ sauce?

Choose a low-sugar BBQ sauce, or whisk your own using tomato paste, spices, vinegar, and a low-calorie sweetener.

5. How can I add more fiber?

Include fiber-rich toppings like black beans, cauliflower rice, or broccoli for added texture and nutrition.

6. What’s the best way to keep avocado from browning?

Sprinkle avocado with lemon or lime juice or assemble bowls just before serving.

7. Can I make this in the slow cooker?

Yes. Place seasoned chicken and BBQ sauce in a slow cooker for 3–4 hours on low, shred, then assemble the bowls.

8. Is this suitable for meal prep?

Definitely. Store components separately to maintain freshness and assemble when ready to eat.

9. How spicy is this recipe?

It’s mild by default. Add jalapeños, hot sauce, or spicy BBQ sauce for more heat.

10. Can I serve this warm or cold?

Both! Warm chicken over cool veggies makes a refreshing yet hearty bowl.

Conclusion

This Easy Low Carb BBQ Chicken Bowl brings together juicy BBQ chicken, fresh vegetables, and bold flavors in a low-carb, nutrient-packed package. Perfect for quick weeknight dinners or meal prep, it’s versatile, satisfying, and easy to make. Enjoy your delicious, healthy feast!

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