Description
A delightful BBQ Chicken Rice Bowl featuring tender chicken with rich BBQ sauce, fluffy rice, and colorful toppings like avocado, corn, and black beans.
Ingredients
- 1.5 cups Long-grain white rice (jasmine or basmati preferred)
- 2.25 cups Water (for cooking rice)
- 1 lb Chicken breast (boneless and skinless)
- 0.5 cup BBQ Sauce (thick and glossy variety)
- 1 cup Sweet corn (fresh or frozen)
- 15 oz Black beans (drained and rinsed)
- 1 whole Avocado (ripe, thinly fanned)
- 0.5 large Red onion (thinly sliced)
- 0.25 cup Fresh cilantro (chopped)
- 0.25 cup Ranch or lime crema (for zig-zag drizzle)
- 2 tbsp Vegetable oil (for searing)
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice with the water and bring it to a boil. Reduce heat to low, cover, and simmer for about 18-20 minutes until tender.
- Heat vegetable oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper. Sear for 6-7 minutes on each side until golden brown. In the last few minutes, add BBQ sauce to coat the chicken and let it caramelize.
- In the same skillet, add sweet corn and heat for a few minutes. Warm the black beans as well.
- Fluff the cooked rice, then in a bowl, layer rice, sliced chicken drizzled with BBQ sauce, corn, black beans, and sliced avocado. Top with red onion and cilantro, and drizzle with ranch or lime crema. Serve immediately.
Notes
For leftover storage, place in airtight containers; they will stay fresh for up to three days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American