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Description
A high-protein BBQ chicken rice bowl featuring seasoned chicken breasts sautéed with vegetables, served over rice with fresh toppings and a drizzle of BBQ sauce for a flavorful, nutritious meal.
Ingredients
- 1 pound chicken breasts, sliced thinly
- 1 tablespoon avocado oil
- BBQ seasoning (to taste)
- 4 cups shredded red cabbage
- 2 cups shredded carrots (or one 8-ounce bag)
- 1 cup diced cucumber
- 1 ripe avocado, sliced
- 2 cups cooked rice
- BBQ sauce, for drizzling
Instructions
- Season the thinly sliced chicken breasts generously with BBQ seasoning.
- In a large skillet, heat the avocado oil over medium-high heat. Cook the seasoned chicken until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Add the shredded red cabbage and carrots to the same skillet. Sauté briefly until slightly softened, about 3-5 minutes. Return the cooked chicken to the skillet.
- Smother the chicken and vegetables with your favorite BBQ sauce, ensuring everything is well coated.
- If desired, transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10 minutes, then broil for another 5 minutes to get a nice caramelized finish on the chicken.
- Once cooked, remove the chicken from the skillet and slice into bite-sized pieces if not already done.
- Assemble your bowls: start with a base of cooked rice, then add the sautéed cabbage and carrots, diced BBQ chicken, fresh diced cucumber, and sliced avocado.
- Drizzle with additional BBQ sauce and serve immediately.
Notes
- This recipe is flexible; adjust BBQ sauce to taste for desired sweetness and tanginess.
- For a gluten-free option, ensure your BBQ sauce and seasoning are gluten-free.
- Prep the vegetables in advance for quicker assembly.