Low Carb BBQ Chicken Bowl

Low Carb BBQ Chicken Bowl
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This low carb BBQ bowl is loaded with juicy griddled chicken strips, crispy bacon, creamy avocado, crisp spring onions and a crunchy BBQ slaw.

This is a great summer sharing bowl cooked on a griddle pan or BBQ. It’s also ideal for meal prepping your weekly lunches!
Prep Time8 mins
Cook Time18 mins
Course: Lunch
Cuisine: American
Keyword: BBQ, Bowl, Chicken
Servings: 2 people
Calories: 704kcal


for the BBQ sauce

  • 2 tbsp water
  • 1.5 tsp tamari sauce
  • 1.5 tsp balsamic vinegar
  • 1.5 tsp smoked paprika
  • 1 tsp mustard
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 3/4 cup passata
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • a pinch of sea salt and freshly ground black pepper to taste

for the chicken

  • 300 g chicken strips
  • 1.5 tbsp of the BBQ sauce
  • 1 tbsp olive oil

for the salad bowl

  • 4 rashers bacon
  • 2 large spring onions
  • 1.5 tbsp olive oil
  • 1 large avocado
  • 1 tsp lime juice

for the slaw

  • 1 tbsp mayonnaise
  • 1 tsp lime juice
  • 1 tsp of the BBQ sauce
  • 1/2 cup red cabbage finely sliced
  • 1/2 cup iceberg lettuce finely sliced
  • a pinch of sea salt


  • Add all the BBQ sauce ingredients to a small pan over a low/medium heat. Stir together well until smooth and cook gently for a few minutes to heat through. Set aside.
  • Heat a griddle pan over a high heat. To prepare the salad bowl, whisk together a tablespoon of olive oil and the lime juice.
  • Slice the avocado in half and remove the stone. Remove the ends of the spring onions and any stringy leaves. Brush the oil mixture over the avocado and spring onions.
  • Arrange the avocado cut side down on the griddle pan along with the spring onions. Cook for a few minutes until tender and char lines appear. Set aside.
  • Whilst the avocado is cooking, heat the remaining oil in a frying pan over a medium heat and cook the bacon through until crisp and golden. Set aside.
  • Heat the griddle pan over a medium/high heat. Brush the chicken pieces with the oil. Add the chicken to the griddle pan and cook for 3-4 minutes each side until cooked through and griddle marks are visible.
  • Brush the chicken with half of the reserved BBQ sauce. Cook for a further minute, turn and brush with the remaining sauce. Cook for a further minute or so.
  • Whilst the chicken cooks you can prepare the slaw. Whisk together the mayonnaise, lime juice, reserved BBQ sauce and the salt.
  • Add the sliced cabbage and lettuce and stir until well coated in the dressing.
  • Arrange the BBQ chicken, bacon, slaw, avocado and spring onions on a large sharing platter to serve.


Calories: 704kcal | Carbohydrates: 18g | Protein: 56g | Fat: 46g | Fiber: 8g

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