Paleo BBQ Chicken Bowls {Whole30}

Jump to Recipe

These BBQ chicken bowls are packed with tasty things! Juicy, flavor packed chicken, a simple kale slaw, easy lime cauliflower rice and topped with avocados and paleo friendly BBQ sauce and ranch. You’ll want this healthy, filling meal on repeat after the first bite!

Everyone loves a good “bowl” recipe right?  My burger bowls are one of the most popular on my blog and I can’t get enough gyro bowls or pizza bowls!

But today I have a new one that I know you’ll love – BBQ chicken bowls!

They’re summer-themed since you can grill the chicken and there’s not a ton of cooking involved.

A super simple slaw (I love kale slaw!), some lime cauliflower rice and of course juicy chicken!

Avocados and extra sauce top off these delicious bowls that are great for BBQ season.  Let’s get into all the recipe details!

What You Need for These BBQ Chicken Bowls

Don’t let the list overwhelm you.  I broke up the ingredients into categories to make it simple.

Here’s everything you’ll need for the best BBQ chicken bowls:

Kale slaw:

kale slaw mixolive oilapple cider vinegarmaple syrup (optional, omit for Whole30) garlicSea salt and black pepper

Chicken:

boneless skinless chicken thighssea salt and black pepper garlic powder onion powderchili powdersmoked paprika Whole30 friendly BBQ sauce 

Bowls:

cauliflower riceminced garlicsea salt and black pepperFresh lime juice  AvocadoCilantroDiced Red Onion Extra BBQ sauce Paleo friendly Ranch Dressing (Tessemae’s, Primal Kitchen)

How to Make Paleo BBQ Chicken Bowls

Make the kale slaw first.  Mix all ingredients in a large bowl, cover and allow it to sit while preparing the rest.

Sprinkle the chicken all over with a good amount of salt and pepper, plus the remaining seasonings.  You can either grill or pan fry the chicken.  

Heat your grill or skillet over medium high heat and coat with olive oil.  Grill or fry the chicken on one side until browned and crisp, then flip and continue to cook until cooked through – about 5-6 minutes per side, adjusting the heat to avoid burning.

Once done, transfer to a cutting board and cover to keep warm.

In a skillet (you can use the same one if you pan fried, just wipe out any burnt bits) heat olive oil over medium heat.  Add the cauliflower and garlic and sprinkle with salt and pepper.  Saute until just softened, stirring as needed.  Drizzle the juice of one or two limes over the rice, taste and adjust seasonings and remove from heat.  

Slice the chicken as desired, then toss the slices in BBQ sauce to coat.

To each bowl add the cauliflower rice, chicken, slaw, then top with sliced avocado, diced red onion, cilantro, lime wedges and extra BBQ sauce if needed and a drizzle of ranch. 

Where to Find Whole30 BBQ Sauce and Ranch Dressing

Luckily there are so many options now for good paleo and Whole30 friendly sauces, dips, etc.

For BBQ sauce, I’ve been using Good Food for Good classic BBQ sauce which has no added sugar.

I bought this from Whole Foods, and Amazon also has Primal Kitchen and the New Primal which are both Whole30.

For ranch dressing, Tessemae’s and Primal Kitchen are great.

Of course, if you don’t eat strictly paleo, feel free to use your favorite BBQ sauce and ranch!

I hope you love these BBQ chicken bowls as much as I do!  Grab your ingredients because it’s time to cook – let’s go!

Paleo BBQ Chicken Bowls {Whole30}

Paleo BBQ Chicken Bowls {Whole30}

These BBQ chicken bowls are packed with tasty things! Juicy, flavor packed chicken, a simple kale slaw, easy lime cauliflower rice and topped with avocados and paleo friendly BBQ sauce and ranch. You’ll want this healthy, filling meal on repeat after the first bite!Author: Michele RosenPrep Time: 15 minutesCook Time: 15 minutesCourse:DinnerCuisine:Paleo, Whole30Keyword:BBQ chicken, bowls, chicken, dinner, dinner recipe, kale, paleo, paleo dinner, whole30Servings: 5 servingsPrint this RecipeDid you make this recipe?Leave a review4.73 from 11 votes

Ingredients

Kale slaw:

3cupskale slaw mix2tablespoonsextra virgin olive oil1 1/2tablespoonsapple cider vinegar1teaspoonpure maple syrupoptional (omit for Whole30)1teaspoonminced garlicSea salt and black pepperto taste

Chicken:

1.5lbsboneless skinless chicken thighssea salt and black pepper1teaspoongarlic powder1teaspoononion powder1teaspoonchili powder1/2teaspoonsmoked paprikaWhole30 friendly BBQ sauceOlive oilfor cooking

Bowls:

1tablespoonolive oil12ozcauliflower rice2teaspoonsminced garlicsea salt and freshly ground black pepperFresh lime juice1AvocadoslicedCilantrofinely choppedLimefor garnishDiced Red OnionExtra BBQ saucePaleo friendly Ranch DressingTessemae’s, Primal Kitchen

Instructions

Make the kale slaw first. Mix all ingredients in a large bowl, cover and allow it to sit while preparing the rest.Sprinkle the chicken all over with a good amount of salt and pepper, plus the remaining seasonings. You can either grill or pan fry the chicken.

Heat your grill or skillet over medium high heat and coat with olive oil. Grill or fry the chicken on one side until browned and crisp, then flip and continue to cook until cooked through – about 5-6 minutes per side, adjusting the heat to avoid burning. Optional – use a pastry brush to coat both sides with BBQ sauce, then cook another 30 seconds on each side. You’ll brush with more sauce after slicing.

Once done, transfer to a cutting board and cover to keep warm.In a skillet (you can use the same one if you pan fried, just wipe out any burnt bits) heat olive oil over medium heat. Add the cauliflower and garlic and sprinkle with salt and pepper. Saute until just softened, stirring as needed. Drizzle the juice of one or two limes over the rice, taste and adjust seasonings and remove from heat.

Slice the chicken as desired, then brush or toss the slices in BBQ sauce to coat. To each bowl add the cauliflower rice, chicken, slaw, then top with sliced avocado, diced red onion, cilantro, lime wedges and extra BBQ sauce if needed and a drizzle of ranch. Serve right away and enjoy!

Nutrition

Calories: 344kcalCarbohydrates: 11gProtein: 30gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 129mgSodium: 174mgPotassium: 909mgFiber: 6gSugar: 3gVitamin A: 4325IUVitamin C: 75mgCalcium: 143mgIron: 2mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Whole30 Dinner Recipes?  Try One of These!

Burger Bowls with Fries

Roasted Garlic Spaghetti Squash with Asparagus and Bacon

Pecan Crusted Chicken Tenders

Creamy Tuscan Chicken

Lemon Chicken Piccata

As an Amazon Associate I earn from qualifying purchases.  For more information, see our disclosure policy here.