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Honey BBQ Chicken Rice Bowls

Honey BBQ Chicken Rice Bowls with juicy diced chicken, fluffy white rice, and a sweet smoky honey BBQ sauce. Skillet-cooked chicken gets simmered until thick and glossy, then piled into bowls with corn, black beans, and cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Honey BBQ Sauce
  • 1 cup BBQ sauce
  • 0.25 cup honey
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
Rice Bowls
  • 4 cooked white rice use 4 cups cooked rice
  • 1 cup corn kernels
  • 1 cup black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 2 green onions sliced
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the chicken
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Season the diced chicken with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Add chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
Make and thicken the honey BBQ sauce
  1. In a small bowl, whisk together BBQ sauce, honey, Worcestershire sauce, and apple cider vinegar until smooth.
  2. Pour the sauce over the cooked chicken and stir well to coat.
  3. Simmer for 3–4 minutes over medium-high heat until thickened and glossy.
Assemble the rice bowls
  1. Divide the cooked white rice among serving bowls.
  2. Top each bowl with corn kernels, black beans, and the honey BBQ chicken.
  3. Sprinkle with shredded cheddar cheese and sliced green onions.
  4. Garnish with fresh parsley and serve.

Notes

For the glossiest sauce, simmer uncovered until it visibly coats the back of a spoon. Refrigerate leftovers in an airtight container for up to 4 days; freeze chicken and sauce separately up to 2 months, then reheat and assemble with fresh rice. For a lower-sodium option, choose low-sodium BBQ sauce and reduce added salt if needed.