Give your family a dinner they’ll love with this fun and tangy BBQ Chicken Rice Bowl recipe.
Step 1
Preheat grill to medium. Prepare basmati rice according to package directions, substituting chicken broth and Worcestershire sauce for water.
Step 2
Toss together chicken, oil, salt and pepper. Grill chicken for 3 minutes per side. Baste with 1/3 cup barbecue sauce and cook for 5 to 8 minutes more, or until well marked and internal temperature reaches 165˚F. Let stand for 5 minutes; slice thinly.
Step 3
Meanwhile, toss coleslaw mix with dressing according to package directions.
Step 4
Divide rice among 4 bowls. Top with chicken, coleslaw and corn. Drizzle with remaining barbecue sauce. Top with green onions.
Recipe Tip
For grilled corn kernels and more barbecue flavor, grill a few cobs of corn and slice the kernels from the cob to top each rice bowl.
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