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The 25-minute healthy barbecue chicken and avocado grain bowl you’ll actually want to eat

Name: Healthy BBQ chicken and avocado grain bowl recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 x 220g-250g packets instant grains (we used Simply Wholesome Pantry Instant Nourish Bowl Lentils & Ancient Grains – see recipe notes); 4 eggs; 1 barbecue chicken; 2 avocados, halved, stones removed, sliced; 250g packet coleslaw or kaleslaw with dressing (we used Macro Organic Coleslaw & Kaleslaw Kit); 320g punnet mixed baby tomatoes, chopped; 80g almond; 65g dried cranberry; Snow pea sprouts and charred flatbread, to serve; 60ml lemon juice; 50.00 ml finely chopped flat-leaf parsley; 2 garlic cloves, finely grated; 2 tsp honey, at room temperature

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20m

05m

Barbecue chicken, mixed grains and avocado salad bowl with almonds and cranberry — Brett Stevens

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by Dominic Smith

Feb 27, 2026

Shop smart and choose clever supermarket products to achieve delicious, healthy meals that are on the table in under 30 minutes. Here we’ve grabbed some instant grains, a barbecue chook and some pre-made coleslaw, which leaves you plenty of time to cook the perfect soft-yolk eggs and put together an amazing parsley dressing.

2 x 220g-250g packets instant grains (we used Simply Wholesome Pantry Instant Nourish Bowl Lentils & Ancient Grains – see recipe notes)
4 eggs
1 barbecue chicken
2 avocados, halved, stones removed, sliced
250g packet coleslaw or kaleslaw with dressing (we used Macro Organic Coleslaw & Kaleslaw Kit)
320g punnet mixed baby tomatoes, chopped
1/2 cup (80g) raw almonds, toasted
1/2 cup (65g) dried cranberries
Snow pea sprouts and charred flatbread, to serve

Parsley dressing

1/4 cup (60ml) each lemon juice and extra virgin olive oil
2 1/2 tbs finely chopped flat-leaf parsley
2 garlic cloves, finely grated
2 tsp honey, at room temperature

Method

1.

To make parsley dressing, place ingredients in a small jar that has a lid, season to taste, close lid tightly and shake until well combined. Set aside until ready to use.
2.

Cook grains according to packet instructions, transfer to a large bowl and cool completely. Drizzle over half the parsley dressing, season to taste and toss to combine.
3.

Half-fill a small saucepan with water, place over high heat and bring to the boil. Add eggs, return to the boil, reduce heat to medium and cook eggs for 6 minutes 30 seconds. Remove from heat and run pan under cold running water until water is cold. Stand eggs in pan for 3 minutes, then peel eggs (see recipe notes). Halve eggs lengthways and place, cut-side up, on a small plate. Season cut sides to taste.
4.

Meanwhile, shred chicken meat and skin, discarding bones, and place meat and skin in a medium bowl. Season to taste and toss well to combine. Place coleslaw in a large bowl, add dressing from packet, season to taste and toss to combine.
5.

To assemble, divide cooked grains between serving bowls. Arrange chicken, halved eggs, coleslaw, sliced avocado, tomatoes, almonds and cranberries over the top. Drizzle with remaining parsley dressing and sprinkle with snow pea sprouts. Serve with charred flatbread.

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Recipe Notes

Microwaveable instant packets of grains are great for busy lives. We used a mix of lentils and ancient grains, but there are many options out there.

The dressing will keep in a jar in the fridge for up to 2 weeks. Add your favourite soft herbs from your garden. Leftover salad will last in an airtight container in the fridge for up to 3 days.

Cooking the eggs then cooling and peeling with this technique allows the eggs to be peeled more easily. Slightly warm eggs peel more easily than cold eggs, especially if they’re not as fresh.

Turn this recipe into a special-occasion salad. Just add some mixed baby leaves in a large bowl, add all ingredients except the eggs and toss well to combine. Place on a large serving platter, top with eggs and scatter with sprouts.