Name: BBQ Shredded Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb chicken breast ((boneless, skinless)); 1 can pinto beans, drained and rinsed; 1/2 cup barbecue sauce, divided; 1 tbsp tomato paste; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1 tbsp olive oil; 4 cups zucchini, chopped ((about 3 medium zucchini)); 1/4 tsp black pepper; 1/4 tsp salt; 2 cups frozen corn; 1/2 cup pickled onions ((optional, for topping))

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If you’re craving barbecue flavors but want something a little healthier, these BBQ shredded chicken bowls are your solution. Each bowl packs 43 grams of protein and 8 grams of fiber, making it a super satisfying option that will actually keep you full. The bowls are made up of shredded chicken breast coated in barbecue sauce, easy stovetop “baked” beans, sautéed zucchini, and sweet corn.

To be clear, I am by no means a barbecue expert. This is not a smoker or grill situation. It’s simply tender shredded chicken breast tossed in your favorite barbecue sauce and paired with quick stovetop “baked” beans and veggies for a nourishing, weeknight-friendly bowl.

What I love most about this meal is how balanced it is. You’re getting lean protein from the chicken, fiber from the beans and vegetables, and plenty of flavor in every bite. It’s comforting but doesn’t leave you feeling weighed down. If you’re watching added sugars or sodium, check the nutrition label on your barbecue sauce and beans. Choosing lower sugar and/or lower sodium options can help keep this bowl aligned with your health goals.

These bowls come together in about 45 minutes and are great for meal prep. You can portion everything into containers for the week and reheat when ready to eat. If you want to switch things up, you could sub the corn for brown rice or quinoa, or add some sliced avocado for healthy fats. I hope you enjoy these easy BBQ shredded chicken bowls. Leave a comment below if you try it!

BBQ Shredded Chicken Bowls

These healthy BBQ shredded chicken bowls are an easy weeknight dinner option packed with flavor, protein, and fiber!

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Prep 15

Cook 30

Total 45

Course Main Course

Cuisine American

Servings 4

Calories 434 kcal

Ingredients

1 lb chicken breast (boneless, skinless)
1 can pinto beans, drained and rinsed
1/2 cup barbecue sauce, divided
1 tbsp tomato paste
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp olive oil
4 cups zucchini, chopped (about 3 medium zucchini)
1/4 tsp black pepper
1/4 tsp salt
2 cups frozen corn
1/2 cup pickled onions (optional, for topping)

Instructions

Fill a large pot with about a quart of water, cover and bring to a boil. Once boiling, add chicken breasts and simmer for 15-20 minutes or until meat is fully cooked (fully white inside, juices run clear).
In a small pot over medium-low heat, add beans, 2 tbsp barbecue sauce, tomato paste, garlic, and smoked paprika. Cover and cook for about 10 minutes, stirring occasionally. Add a tbsp of water if the beans begin to stick to the bottom of the pot.
While the chicken and beans are cooking, heat a large pan with olive oil over medium heat and add zucchini and salt and pepper. Sautee for 5-7 minutes until tender.
Heat the corn on the stovetop or microwave for 5-7 minutes until fully warmed through.
Once the chicken is fully cooked, you can shred it easily by placing it in a large bowl and using an electric hand mixer (if you do not have an electric mixer, use two forks to shred the chicken). Mix in the remaining barbecue sauce (about 1/3 cup).
Assemble the bowls by adding bbq chicken, beans, corn, and zucchini. Top with pickled onions if desired.