BBQ Chicken and Grilled Corn Rice Bowls
Ingredients
Chicken + Rice
-
1½
cups
jasmine or basmati rice
-
3
cups
water
-
2
tablespoons
fresh cilantro + basil (chopped)
-
1
pound
boneless skinless chicken breast or tenders (cubed or whole)
-
1
cup
BBQ sauce
-
2
tablespoons
apricot preserves
-
2
tablespoons
olive oil
-
2
peaches
halved + pits removed
Corn
-
4
ears
corn (husk on)
-
6
tablespoons
butter (softened)
-
1
teaspoon
Worcestershire sauce
-
1
teaspoon
ancho chili powder
-
½
teaspoon
smoked paprika
-
¼
teaspoon
cumin
-
¼
teaspoon
cayenne
-
to taste
salt + pepper
-
2
tablespoons
fresh cilantro + basil (chopped)
The Rest
-
2
ripe avocados
peeled + pitted
-
1
lemon
juice
-
½
cup
fresh basil (chopped)
-
½
cup
fresh berries (e.g. blueberries and raspberries)
-
a pinch
salt
-
1
cup
cherry tomatoes (halved)
-
4
ounces
goat cheese (crumbled)
Instructions
- Cook the rice by bringing water to a boil, adding rice, and covering. Reduce heat and let it sit for 30 minutes.
- Preheat the grill to medium-high heat.
- Toss chicken with BBQ sauce, apricot preserves, and olive oil, then grill for 3-4 minutes per side until cooked through.
- Grill peaches for about 2 minutes on each side and corn for about 10 minutes, turning occasionally.
- Make herbed BBQ butter by mixing softened butter with Worcestershire sauce, spices, and chopped herbs.
- Shuck corn and rub the herbed BBQ butter all over it.
- Mash avocados with lemon juice, basil, and salt, then fold in berries.
- Assemble bowls with rice, chicken, peaches, corn, avocado mix, cherry tomatoes, and goat cheese.
Nutrition Facts (estimated)
Servings
4
Calories
960
Total fat
50g
Total carbohydrates
80g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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