Bbq Chicken And Grilled Corn Rice Bowls Recipes

CHICKEN RICE BOWL

Chicken Rice Bowl image

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

BBQ CHICKEN RICE BOWL

BBQ Chicken Rice Bowl image

BBQ Chicken Rice Bowl

Time 40m

Yield 4

Number Of Ingredients 11

Ingredients

2 bags Success® Basmati Rice
4 cups chicken broth
2 tbsp Worcestershire sauce
4 small boneless, skinless chicken breasts
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 cup barbecue sauce, divided
1 bag (12 oz) coleslaw kit with dressing
1 cup cooked corn kernels
1/2 cup thinly sliced green onions

Steps:

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 Tips
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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