BBQ Pulled Chicken Bowls with Creamy Slaw & Cornbread Crumble 😋 – The perfect summer meal, ready in under an hour!
Ingredients:
For the Pulled Chicken:
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce (your favorite kind!)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
For the Creamy Coleslaw:
1 small head of cabbage, shredded
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
2 tbsp apple cider vinegar
1 tbsp sugar
1/2 tsp celery seed
Salt and pepper to taste
For the Cornbread Crumble:
1 cup cornbread mix (Jiffy or your favorite brand)
1/4 cup milk
1 large egg
2 tbsp melted butter
For the Bowls:
4 cups cooked rice (or your preferred grain)
Instructions:
1. Prepare the Pulled Chicken: Preheat oven to 375°F (190°C). In a large bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken breasts and toss to coat.
2. Place chicken in a baking dish and bake for 30-35 minutes, or until cooked through. Let cool slightly, then shred with two forks. Stir in BBQ sauce.
3. Make the Creamy Coleslaw: In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, sugar, and celery seed. Season with salt and pepper. Add shredded cabbage and toss to coat.
4. Make the Cornbread Crumble: Preheat oven to 375°F (190°C). In a medium bowl, combine cornbread mix, milk, egg, and melted butter. Mix until just combined. Spread the mixture evenly into a small baking dish or a greased pie plate. Bake for 15-20 minutes, or until golden brown. Once cool, crumble into small pieces.
5. Assemble the Bowls: Divide cooked rice among four bowls. Top with shredded BBQ chicken, creamy coleslaw, and cornbread crumble. Serve immediately and enjoy!