Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup BBQ sauce
  • 1.5 cups jasmine rice
  • 2.25 cups water
  • 1/2 tsp salt
  • 2 cups shredded red cabbage
  • 1 cup corn
  • 1 cup black beans, rinsed and drained
  • 1 large avocado, sliced
  • 2 tbsp fresh lime juice

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a pot or rice cooker. Bring to a boil, then reduce to a low simmer, cover, and cook for 15–20 minutes until liquid is absorbed. Let sit covered for 5 minutes to steam.
  2. In a medium bowl, toss the chicken cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Heat a non-stick skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and a crust forms.
  4. Reduce heat to medium. Pour BBQ sauce over the chicken. Stir constantly for 2–3 minutes until the sauce thickens and clings to the meat, then remove from heat immediately.
  5. Scoop rice into four bowls. Arrange BBQ chicken, shredded cabbage, corn, and black beans on top. Finish with avocado slices and a drizzle of fresh lime juice.