BBQ Protein Bowls Flavorful (Printable Version)
# What You'll Need:
→ Marinade and Sauce
01 -
480 ml barbecue sauce
02 -
80 ml orange juice
03 -
5 ml ground cumin
04 -
2.5 ml chili powder
05 -
3 garlic cloves, minced and divided
→ Protein
06 -
450 g boneless skinless chicken breasts
07 -
15 ml extra-virgin olive oil
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
→ Slaw
10 -
160 ml mayonnaise
11 -
120 ml red wine vinegar
12 -
15 ml Dijon mustard
13 -
1 cup kale, finely chopped (approx. 30 g)
14 -
2 cups shredded cabbage (approx. 150 g)
15 -
1 cup shredded carrots (approx. 120 g)
→ Add-ons
16 -
600 g cooked brown rice
17 -
150 g frozen corn, thawed
18 -
120 g pickle chips
# Step-by-Step Directions:
01 -
In a large bowl, combine barbecue sauce, orange juice, ground cumin, chili powder, and two minced garlic cloves. Set aside 60 ml of this mixture for serving.
02 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts with kosher salt and freshly ground black pepper. Cook for 8 minutes on one side, then flip and pour three-quarters of the prepared sauce over the chicken. Continue cooking for another 8 minutes until the chicken is thoroughly cooked and the sauce slightly reduces. Remove from heat, transfer to a plate, let rest, then slice into cubes and cool completely.
03 -
In a medium bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, and the remaining minced garlic clove. In a large bowl, toss kale, shredded cabbage, and shredded carrots with the dressing until well combined. Season with salt and pepper to taste.
04 -
Divide cooked brown rice evenly into four serving bowls. Top each with equal portions of cubed chicken, dressed slaw, thawed corn, and pickle chips. Drizzle the reserved barbecue sauce over each bowl and serve immediately.
# Helpful Notes:
01 -
For meal prepping, cook the rice in advance to reduce assembly time.