Smoky BBQ Chicken Rice Bowl
Tender grilled chicken smothered in smoky barbecue sauce, served over fluffy jasmine rice with a colorful medley of veggies, topped with zesty lime dressing and a sprinkle of fresh cilantro. This vibrant and flavorful rice bowl is a delicious twist on classic barbecue, perfect for a quick and satisfying meal.
ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1/4 cup barbecue sauce
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Cook the jasmine rice according to package instructions, using chicken broth instead of water for added flavor.
- 2.
Preheat the grill to medium-high heat. Season the chicken breasts with smoked paprika, garlic powder, salt, and black pepper.
- 3.
Grill the chicken for 6-8 minutes per side or until cooked through. Baste the chicken with barbecue sauce during the last 2 minutes of cooking.
- 4.
While the chicken cooks, heat olive oil in a large skillet over medium heat. Sauté the sliced bell peppers, red onion, and corn kernels until tender-crisp, for about 5-6 minutes. Season with salt and black pepper to taste.
- 5.
In a small bowl, whisk together lime juice, honey, olive oil, salt, and black pepper to make the lime dressing.
- 6.
Once the chicken is cooked, remove it from the grill and allow it to rest for a few minutes. Slice it into thin strips.
- 7.
To assemble the rice bowls, divide the cooked jasmine rice among four bowls. Top each bowl with the sautéed veggies, grilled chicken slices, cherry tomatoes, and drizzle with lime dressing.
- 8.
Garnish with fresh cilantro and serve immediately.
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