Chicken · 25 min
BBQ Chicken, Zucchini & Bell Pepper Bake with Cauliflower Rice
- 25 min
- 2–6 servings
- 550 kcal / serving
A one-pan bake combining juicy chicken with zucchini and bell peppers, served alongside fluffy cauliflower rice. The smoky BBQ glaze and tender vegetables make weeknights easy and satisfying.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken thighs, boneless skinless
- 1 (12 oz) bagfrozen, riced cauliflower
- 1orange bell pepper
- 1 mediumzucchini squash
- orange bell peppers
From the pantry: barbecue sauce, black pepper, extra virgin olive oil, garlic powder, salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs · cauliflower
Shopping list by aisle
Produce
- 1orange bell pepper
- 1 mediumzucchini squash
- orange bell peppers
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Frozen
- 1 (12 oz) bagfrozen, riced cauliflower
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| frozen, riced cauliflower | 1 (12 oz) bag | 2 (12 oz) bags | 3 (12 oz) bags |
| orange bell pepper | 1 | 2 | 3 |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Cut the zucchini into ¼-inch thick half-moons and place them in a baking dish.
- Seed and roughly dice the bell peppers and add both peppers and the zucchini to the dish.
- Pat the chicken dry and cut into bite-sized pieces; add to the dish with oil, salt, and pepper, tossing to coat and spreading in an even layer.
- Bake for 10 minutes to start softening the vegetables and partly cook the chicken.
- Remove the dish, stir in barbecue sauce to coat, and return to the oven; bake 6–7 minutes more until the veggies are tender and the chicken is cooked through.
- Meanwhile, heat a skillet over medium-high heat, add oil, then the riced cauliflower and spices; cook, stirring occasionally, until tender, about 5–6 minutes.
- To serve, divide the cauliflower rice and the BBQ chicken bake between plates and enjoy.
Two tips
- Prep ahead: chop the zucchini and peppers up to a day in advance and refrigerate in a covered container.
- Leftovers can be reheated and served over the same cauliflower rice for a quick follow-up meal.
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 50 g
- Carbs
- 44 g
- Fat
- 20 g
- Fiber
- 6 g
- Sodium
- 984 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.