Honey BBQ Chicken Bowl (Print Version)
# Ingredients:
→ Protein
01 -
450 grams skinless, boneless chicken breasts or thighs
→ Grains
02 -
200 grams uncooked long-grain rice
→ Liquids
03 -
480 millilitres chicken stock
→ Sauces
04 -
60 millilitres honey
05 -
120 millilitres barbecue sauce
→ Spices
06 -
Salt as you like
07 -
Black pepper as you like
08 -
0.5 teaspoon smoked paprika
09 -
1 teaspoon onion powder
10 -
1 teaspoon garlic powder
→ Vegetables
11 -
130 grams frozen or fresh mixed veggies
→ Garnish
12 -
Chopped parsley or green onions, optional
# Instructions:
01 -
Once you're done cooking, take the pan off the burner and let it chill out for about 5 minutes. Fluff up the rice with a fork and throw on some green onions or parsley if you want. Enjoy!
02 -
Pop the lid off, spread the veggies over the top, cover it back up, and let everything cook for about 5 minutes. The chicken should be cooked through and rice nice and soft now.
03 -
Put the chicken back in the pan with the rice mixture, tucking those pieces in a bit. Bring the whole thing up to a gentle bubble, turn down the heat, slap on a lid, and let it hang out for 15 minutes.
04 -
Pour in your chicken stock, mix in the BBQ sauce and honey. Stir until everything looks blended.
05 -
Toss the raw rice into the pan you just used, and cook it for about a minute or two. Keep it moving so it doesn’t stick.
06 -
Get a big skillet or deep pan hot on medium heat. Season your chicken on both sides with the garlic powder, onion powder, smoked paprika, some salt, and pepper. Add a little oil to the pan, then cook each side for a few minutes until you see a nice golden color—about 3 to 4 minutes each. Take them out and leave them nearby.
# Notes:
01 -
Stick with long-grain rice so things stay fluffy—shorter grains can get mushy.
02 -
Add more or less honey to dial in how sweet you want it.
03 -
Go for mesquite or hickory sauce if you want the smoke flavor strong.
04 -
Swap in tofu, beef, or even shrimp if you’d rather not use chicken.