Grilled BBQ Chicken Rice Bowl | Chelsea's Messy Apron

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  ½ tbsp or 9g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Chili powder

  Spices

  ¾ tsp or 2g

• Paprika

  Spices

  ¾ tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Bbq Sauce Regular

  Compliments

  4 tbsp or 60g

• Rice Basmati

  Compliments

  1 cup or 90g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Limes

  Raw

  1 fruit or 67g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Canned black beans

  Low sodium, drained

  4 tbsp or 65g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  4 tbsp or 41g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. RICE: Cook rice in chicken broth, stock, or water. Once cooked, fluff with a fork and add the juice of a lime (to taste; I add all of it) and cilantro to taste. CHICKEN: Remove excess fat from the chicken breasts. Slice the breasts in half horizontally, cover with plastic wrap (avoid splatter), and pound halves to an even thickness using a meat mallet or the bottom of your frying pan (this helps them cook evenly) Add the salt (if you are using table instead of fine sea salt, you'll need to reduce amount; also reduce if sensitive to salt), brown sugar, pepper chili powder, paprika garlic powder, onion, powder, and cumin to a small bowl. Stir. Pat chicken dry with a paper towel, drizzle with oil (use a silicone or pastry brush or your hand to evenly spread the oil) and then sprinkle and gently press this seasoning mixture evenly onto all sides of the chicken pieces. Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) (Note 3.) Generously oil the grill or ridges of grill pan (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.) Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked through (registers 165 degrees F on a food thermometer and juices run clear). Remove the chicken from the grill and let rest for 5 minutes, tented with foil. Chop the chicken into small, bite-sized pieces. If desired, baste chicken with additional BBQ sauce as it cooks OR toss it in BBQ sauce after you've chopped it into bite-sized pieces. (Add additional BBQ sauce to personal taste preference.) ASSEMBLY: Separate the rice and chopped chicken into 4 separate plates or bowls. Add your favorite toppings evenly among the bowls (we add drained and rinsed black beans, drained corn, avocado, cheddar cheese, and tortilla strips. Whisk together the jalapeno ranch dressing and BBQ sauce and spoon/drizzle over bowls (Add as much or as little of this sauce as you want; we love a lot of sauce!) Serve bowls with a few lime wedges and sprigs of cilantro if desired. RECIPE NOTES i Note 1: for a smoky flavor use chipotle chili powder and/or smoked paprika i Note 2: I find the jalapeno ranch dip in the refrigerated area of the produce section of the grocery store. (See post for the product photo of what I used). Spicy ranch also works here, but is quite a bit spicier. i Note 3: for alternate cooking methods check "Alternate chicken cooking methods" in the blog post. i Note 4: Alternatives to canned corn: sauté (drained or completely thawed out) corn kernels in a preheated large cast-iron skillet 3 to 5 minutes, stirring constantly, until kernels are lightly charred over high heat. Remove to let cool completely before adding. Alternatively, grill cobs of corn, let cool completely, and then slice off the cob. To grill corns on the cob: peel back husks and remove silk. Rub oil on all sides of the corn and lightly salt and pepper. Place on heated grill (400 degrees F) and rotate every 3-4 minutes or until charred. Remove let cool and then slice off the cob.

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