Whole 30 BBQ Chicken Bowl



  • 1 pound boneless chicken breasts
  • ½ cup whole 30 bbq souce
  • ¼ cup water
  • 1 pound asparagus(marchobe herb)
  • 1 tbsp extra virgin olive oil
  • ½ tsp  salt
  • ½ tsp black pepper
  • 2 cups romaine lettuce(salad leef)
  • ½ avocado(maghr nashpati) sliced
  • ½ cup cherry tomatoes halved
  • ½ cup red onion thinly sliced
  • ¼ cup avocado ranch dressing 


  • Place the chicken breasts in a bowl with ¼ cup whole 30 bbq sauce and ¼ cup water.
  • Marinate for at least 20 minutes.
  • Preheat a grill to medium high heat.
  • Toss the asparagus with the olive oil, salt and pepper.
  • Place the chicken breasts on one side of the grill, basting every 2-3 minutes with the remaining ¼ cup bbq sauce.
  • Flip the chicken breasts after 6 minutes.
  • Cook for an additi onal 6 minutes on the other side, then remove from the grill.
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  • While cooking the chicken, place the asparagus on the other side of the grill over medium high heat.
  • Grill, turning occasionally, until the asparagus is charred, 3-4 minutes.
  • Remove the chicken and asparagus from the grill.
  • Slice the chicken and cut the asparagus into 1 inch sections.
  • Divide the chicken between two bowls, add the grilled asparagus, romaine lettuce, avocado, cherry tomatoes and red onion.
  • Drizzle with additional whole 30 bbq sauce or avocado ranch dressing.

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