Go Back
- 2 boneless, skinless chicken breasts - 1 cup uncooked brown rice - 1 cup chicken broth - 1/2 cup BBQ sauce - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup corn (fresh or frozen) - 1 cup black beans (canned, drained, and rinsed) - 1 cup cherry tomatoes, halved - 1 avocado, diced - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Savory BBQ Chicken and Rice Bowl

Experience the mouthwatering Smoky Bliss BBQ Chicken and Rice Bowl, a flavorful and comforting meal perfect for busy families. This dish combines tender, marinated chicken with wholesome brown rice and a colorful mix of fresh vegetables like corn, black beans, and avocado. Easy to prepare and packed with nutritious ingredients, it's a delicious way to satisfy your cravings while keeping meal prep simple. Join the cooking adventure and create a delightful dinner that’s sure to impress!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups chicken broth

1 tablespoon olive oil

1 cup BBQ sauce (your favorite brand or homemade)

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 cup corn (canned or frozen)

1 cup black beans (drained and rinsed)

1 small red onion, diced

1 cup cherry tomatoes, halved

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Chicken: In a medium bowl, whisk together the BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined. Add the chicken breasts, ensuring each piece is thoroughly coated in the marinade. Cover and let marinate for at least 20 minutes to allow the flavors to infuse.

    Cook the Rice: In a medium saucepan, bring the chicken broth to a rolling boil over medium-high heat. Once boiling, add the long-grain rice and stir to combine. Reduce the heat to low, cover the saucepan, and let it simmer for about 18 minutes, or until the rice is tender and has absorbed all the liquid. Once done, remove from heat and let it sit covered for an additional 5 minutes before fluffing it with a fork.

      Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Remove the chicken breasts from the marinade, allowing any excess sauce to drip back into the bowl. Carefully place the chicken in the skillet and cook for approximately 6-7 minutes per side, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F. During the last few minutes of cooking, brush the chicken with any remaining BBQ sauce to enhance the flavor.

        Prepare the Vegetables: In the same skillet used to cook the chicken (adding a splash more olive oil if needed), sauté the diced red onion over medium heat until softened, about 3 minutes. Then, add the corn and black beans, cooking them together until they are heated through, which should take about 3-4 minutes.

          Assemble the Bowl: In individual serving bowls, start by adding a generous scoop of fluffy rice as the base. Next, layer on the BBQ chicken, either sliced or whole. Add the sautéed corn and black bean mixture and then finish with halved cherry tomatoes. Crown it all off with slices of creamy avocado and a sprinkling of fresh cilantro.

            Serve: Present the bowls with lime wedges on the side for squeezing over the top to enhance the flavors. You can also offer extra BBQ sauce for those who prefer an added drizzle.

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings

                Presentation Tips: For an eye-catching presentation, use colorful bowls and arrange the ingredients in sections to showcase the vibrant colors of the vegetables. Garnish with a sprig of cilantro on top for an added touch of freshness.