BBQ Chicken Rice Bowls with Charred Corn and Avocado
A delicious and hearty meal featuring BBQ chicken, jasmine rice, charred corn, and creamy avocado, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2 cups (370g) Jasmine Rice, rinsed thoroughly
- 3 cups (710ml) Water
- 1.5 lbs (680g) Chicken Breast, cut into 1-inch cubes
- 1 cup (240ml) BBQ Sauce
- 1 cup (150g) Sweet Corn, fresh or frozen
- 1 can (425g) Black Beans, rinsed and drained
- 1 large Avocado, sliced
- 2 tbsp (30ml) Avocado Oil
- 1 bunch Green Onions, thinly sliced
- 1 tsp Dried Cilantro Flakes
Instructions
- Cook the rice: Rinse jasmine rice in a fine mesh sieve until the water runs clear, about 2-3 times. Combine rinsed rice and water in a pot, bring to a boil, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Prepare the chicken: Heat avocado oil in a large skillet over medium-high heat. Add cubed chicken and sear for about 5-7 minutes until golden brown and cooked through.
- Add BBQ sauce: Pour in BBQ sauce and stir well to coat the chicken. Simmer on low for another 5 minutes.
- Char the corn: In a separate skillet, add sweet corn and char over medium-high heat for about 5-7 minutes until golden.
- Combine the bowls: Assemble bowls with a base of jasmine rice, then top with BBQ chicken, charred corn, black beans, and avocado. Sprinkle with green onions and cilantro flakes.
Notes
Serve assembled or allow guests to build their own bowls with garnishes like lime wedges or extra BBQ sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 9g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 42g
- Cholesterol: 100mg
Keywords: BBQ, Chicken, Rice Bowls, Summer, Family Meal