Chicken Barbecue and Broccoli on a Rice Bowl is a hearty and healthy meal that is perfect for those looking for a flavorful and filling dish. This dish is a combination of tender and juicy chicken, smoky and sweet barbecue sauce, and crunchy broccoli all served on a bed of fluffy rice.
How To Make:
To begin preparing this dish, prepare the rice per the directions on the package. While the rice is cooking, prepare the chicken by cutting it into bite-sized pieces and seasoning it with salt and pepper. A tablespoon of oil has been added to a skillet that is already heated to medium-high. Once the oil is hot, add the chicken to the skillet and cook until it is browned on all sides and cooked through.
Next, add the barbecue sauce to the skillet and stir to coat the chicken. Allow the sauce to simmer for a few minutes until it has thickened and the chicken is fully coated in the sauce.
While the chicken is simmering in the sauce, prepare the broccoli by cutting it into small florets. Steam the broccoli for a few minutes, until it is tender but still has a bit of crunch.
To assemble the rice bowl, add a scoop of rice to the bowl, followed by a serving of the chicken and barbecue sauce mixture, and a generous serving of steamed broccoli. Garnish the dish with chopped green onions or fresh parsley, if desired.
This Chicken Barbecue and Broccoli on a Rice Bowl is a delicious and nutritious meal that is easy to make and perfect for busy weeknights. It is also a great meal prep option, as it can be made ahead of time and stored in the fridge for a quick and easy lunch or dinner throughout the week.
Tips and Variations:
Tips:
Use boneless, skinless chicken breasts for easier and quicker cooking.
Marinate the chicken in barbecue sauce for at least an hour before cooking to infuse flavor and tenderize the meat.
Cook the broccoli until it is tender but still slightly firm to the bite to retain its texture and nutrients.
To get more fiber and nutrients, choose brown rice rather than white rice.
Add sliced avocado or chopped cilantro as a garnish for extra flavor and nutrition.
Variations:
Swap out the barbecue sauce for teriyaki sauce for an Asian twist.
Add diced red pepper or sliced mushrooms to the broccoli for extra vegetables.
Use tofu instead of chicken for a vegetarian option.
Add a fried egg to the top of the rice bowl for added protein and richness.
Top with a drizzle of Sriracha or hot sauce for a spicy kick.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1/2 cup barbecue sauce
- 1 head of broccoli, chopped into bite-size pieces
- 2 cups cooked brown rice
- Salt and pepper, to taste
- Optional garnishes: sliced avocado, chopped cilantro, sliced green onions
Instructions:
Marinate the chicken in barbecue sauce for at least an hour in the refrigerator.
Heat the grill or grill pan to medium-high. Salt and pepper the chicken after removing it from the marinade.
Grill the chicken for 6 to 8 minutes on each side, or until well done. Let it rest for 5 minutes before slicing it into bite-size pieces.
While the chicken is cooking, blanch the broccoli by boiling it in salted water for about 2-3 minutes, or until tender but still slightly firm to the bite. Drain and set aside.
To assemble the rice bowl, divide the cooked rice among four bowls. Top each bowl with sliced chicken and blanched broccoli.
Garnish with sliced avocado, chopped cilantro, or sliced green onions, if desired. Serve immediately.
Note: You can also cook the chicken in a skillet over medium-high heat if you don't have access to a grill or grill pan. Simply cook the chicken for about 6-8 minutes per side, or until cooked through.