August 14, 2020
Key word: Easy. Isn’t that the type of recipe we all love?
While I have a full recipe written below. This a great throw together recipe to use with leftover roasted veggies, you don’t have to start from scratch!
It’s a proven fact that meals in bowls just taste better. (market research performed by me, on me). I love a meal that consists of piling veggies, protein & sauce in a bowl and just scooping up delicious bite after delicious bite. This recipe meets that criteria.
Easy BBQ Chicken Bowls with Chipotle Aioli
Equipment
- Instant Pot
Ingredients
- 1-2 C Rice cooked: see notes for cooking instructions sub: quinoa or cauliflower rice
- 1 Lb boneless, skinless chicken breast
- 1/2 C Whole30 Compliant BBQ Sauce recommend: Primal Kitchen Golden BBQ Sauce
- 1-2 C spinach, raw
- 1 avocado
- pepita (pumpkin) seeds
Roasted Veggies (Any roasted vegetable would be great in this dish, these are just my recommendations)
- 2 Tbsp avocado oil
- 1 medium sweet potato, diced into 1/2 cubes
- 1 medium head cauliflower, cut
- 2 C brussels sprouts, halved
- 1 tsp garlic powder
- salt & pepper
Sauteed Summer Squash
- 1 tbsp avocado oil
- 1/2 yellow onion, sliced
- 2 medium summer squash, sliced & halved.
- 1/2 tsp garlic powder
- salt & pepper
Paleo Chipotle Aioli
- 1 C Mayo recommend: Chosen Foods or Primal Kitchen for Paleo version
- 1 tbsp chipotle powder
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1/2 tbsp maple syrup
Instructions
Rice
- If cooking your rice, follow the instructions on the packaging. I recommend this post for cooking in the instant pot. Complete the rice in the instant pot & remove before cooking the chicken.
BBQ Chicken
- Place chicken in IP. Add BBQ sauce. Close lid & cook on poultry or manual for 15 minutes.After cooking has completed, release IP & shred chicken. Keep IP on warm until vegetables are done cooking.
Roasted Vegetables
- Preheat oven to 425°. Place sweet potatoes, cauliflower & brussels sprouts on a baking sheet. Use a baking sheet large enough to have vegetables laid out in a single layer. Toss vegetables in 2 Tbps of avocado oil + garlic powder, salt & pepper. Bake in oven for 30 minutes.
Sauteed Summer Squash
- If you don't want to cook squash on the stove. Add onions & squash to the baking sheet when the roasted vegetables have 15 minutes left to cook.
- If cooking on the stove: In a medium skillet, heat avocado or olive oil over medium heat. Add onions & zuchinni.Season vegetables with garlic powder, salt & pepper. Saute for 6-7 minutes or until vegetables are cooked through. I prefer my squash to be soft. If you like a bit of a crunch, cook less time.
Chipotle Mayo
- In a small bowl, combine mayo, chipotle, garlic, lime juice, maple syrup & water. Stir to combine. Store in Fridge until ready for serving
Assemble bowl
- In a bowl, add a layer of spinach, then rice. Top with shredded chicken & veggies.Drizzle with chipotle Aioli & add sliced avocado & pepita seeds.
Notes
Additional options for vegetable toppings: Roasted Corn, pickled onion, grilled asparagus, roasted broccoli. Any vegetable you have will work great in this recipe. Especially if you are doing an end of the week fridge clean out!
Make this recipe Whole30 by eliminating the rice & maple syrup.
