BBQ Chicken Bowl



A healthy bowl full of bbq chicken and coleslaw topped with avocado slices! It’s everything you love about summer barbecues in a bowl!



  • 1/2 cup (120g) tomato paste, not sauce
  • 1/2 cup (120g) water
  • 1 teaspoon fine salt
  • 1/2-1 tablespoon garlic powder, per preference
  • 1 tablespoon + 1 teaspoon chili powder
  • 1 tablespoon + 1 teaspoon yellow wet mustard or dijon mustard
  • 1 tablespoon + 1 teaspoon pure maple syrup or honey (we used syrup to keep it vegan)
  • 2 tablespoons + 2 teaspoons dark balsamic vinegar
  • 2 tablespoons + 2 teaspoons unsulphured regular molasses

Whisk all ingredients together in a large bowl.


  • 1.5 cups white rice (or any kind of rice)
  • 3 cups water

BBQ Grilled Chicken

  • 2 teaspoons dried thyme
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1 teaspoon garlic
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 lbs. boneless, skinless chicken breast
  • 1/3 cup bbq sauce


  • 4 cups raw kale coleslaw
  • 1/4 cup lime juice
  • 1/4 cup apple cider vinegar
  • 2 teaspoons honey
  • 1/2 onion, thinly sliced
  • 1/4 cup cilantro, chopped

Black Beans + Corn

  • 1 15oz can black beans, rinsed
  • 2 ears of corn, shucked
  • 1 teaspoon cumin
  • 1/2 lime, juiced

Optional Toppings:

  • homemade ranch dressing
  • Avocado
  • Lime juice


  1. Preheat your grill to 400ºF and add rice and water to a saucepan. Bring to a boil and reduce to simmer until rice is light and fluffy. Set aside.
  2. Next mix all of the spices for the bbq chicken into a small bowl. Evenly distribute dry rub all over chicken breasts.
  3. Place chicken breasts and corn on the grill for 20-25 minutes, rotating corn every five minutes.
  4. At 10 minutes, flip chicken breasts and add half of the bbq sauce. Grill for remaining 10-15 minutes.
  5. While chicken and corn are on the grill, place all ingredients for coleslaw into a large bowl. Mix well and place in the fridge.
  6. In a separate medium-sized bowl, add beans, cumin, and lime juice. Set aside.
  7. Remove chicken* and corn from grill.
  8. Cut corn off the cob and place it in the medium-sized bowl with the black bean mixture. Mix well.
  9. Cut chicken into cubes and toss with the rest of the bbq sauce. Evenly distribute into 6 bowls or meal prep containers.
  10. Remove slaw from the fridge and evenly distribute corn mixture, slaw, and rice into the bowls.



Interested in more Miraval recipes? Shop our Mindful Eating Cookbook here.

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