A recipe for a balanced bowl featuring glazed, sticky BBQ chicken served over rice with roasted vegetables.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup BBQ sauce
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 head broccoli, cut into florets
2 bell peppers (any color), sliced
1 tablespoon olive oil
Salt and pepper to taste
2 cups cooked brown rice
2 green onions, sliced for garnish
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together the BBQ sauce, honey, soy sauce, apple cider vinegar, smoked paprika, and garlic powder to make the glaze.
Toss the chicken pieces with half of the prepared glaze in a medium bowl. Set the remaining glaze aside.
Toss the broccoli florets and bell pepper slices with olive oil, salt, and pepper on the prepared baking sheet.
Spread the seasoned chicken pieces among the vegetables on the baking sheet.
Bake for 15 minutes.
Remove the sheet from the oven. Brush the chicken and vegetables with some of the reserved glaze. Return to the oven and bake for another 5 to 10 minutes, or until the chicken is cooked through and the sauce is sticky and caramelized.
To assemble the bowls, divide the cooked brown rice among four bowls. Top the rice with the sticky BBQ chicken and roasted vegetables.
Drizzle any remaining glaze over the bowls and garnish with sliced green onions.
Notes
You can substitute chicken breasts for thighs, but adjust the cooking time slightly to prevent drying.
For extra flavor, grill the chicken and vegetables instead of baking.
This recipe works well for meal prepping; store the rice, chicken, and vegetables separately if preparing more than one day ahead.