BBQ Chicken Bowl (Printable Version)

# What You'll Need:

→ Garnish

01 - Chopped green onions or parsley, totally up to you

→ Vegetables

02 - 130 grams mixed veggies, fresh or frozen—whatever you’ve got

→ Spices

03 - Use as much salt as you like
04 - Go wild with black pepper too
05 - Half a teaspoon of smoked paprika
06 - One teaspoon each onion powder
07 - And a teaspoon garlic powder

→ Sauces

08 - 120 millilitres of your favorite barbecue sauce
09 - 60 millilitres honey

→ Liquids

10 - 480 millilitres stock made with chicken

→ Grains

11 - 200 grams dry long-grain rice

→ Protein

12 - 450 grams chicken thighs or breast, boneless and skin-free

# Steps to Follow:

01 - Fire up a big skillet over medium. Sprinkle both sides of your chicken with the garlic powder, onion powder, paprika, salt, and pepper. Splash a little oil in. Sear each side for about 3-4 minutes till it's toasty and golden. Pull the chicken out and leave it close by.
02 - Right in the same pan, pour your rice in. Stir it around for a couple of minutes, don’t let it stick down.
03 - Next, add in your chicken stock. Squeeze in the honey and barbecue sauce, then mix the whole thing till it’s smooth.
04 - Slip the chicken back into the pan with the rice stuff. You want those pieces tucked down a bit. Let it bubble gently, then turn the heat down. Cover it and let it sit for a good 15 minutes.
05 - After that, take the lid off. Throw your veggies on, put the lid back. Give it 5 more minutes till your chicken’s cooked through and the rice softens.
06 - Remove from heat and just let it chill for 5 minutes. Fluff stuff up with a fork and scatter over some parsley or green onions if you feel like it. That’s it—dig in.

# Additional Tips:

01 - Pick long-grain rice if you want things fluffy. Short stuff can get all clumpy.
02 - Up the honey or go lighter—make it as sweet as you like.
03 - Try mesquite or hickory barbecue sauce for a good smoky touch.
04 - Chicken not your thing? Swap in beef, shrimp, or tofu.