Give your family a dinner they’ll love with this fun and tangy BBQ Chicken Rice Bowl recipe.
Preheat grill to medium. Prepare basmati rice according to package directions, substituting chicken broth and Worcestershire sauce for water.
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.
Meanwhile, toss coleslaw mix with dressing according to package directions.
Divide rice among 4 bowls. Top with chicken, coleslaw and corn. Drizzle with remaining barbecue sauce. Top with green onions.
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.