Barbecue Chicken Rice Bowls
The beginning of August is always such a stressful time for me. It’s always when our big grant proposals are due in the field of education research. This year I am submitting my first proposal as a principal investigator and I am stressed to the max!
Meal prepping is a must for me most of the time, but especially during these stressful work periods. These BBQ chicken rice bowls are great for meal prepping or a generally easy dinner!
To be honest, I’m not usually a big fan of BBQ sauce. It’s too sweet for me, but I really like these rice bowls because you can add as little or as much as you’d like. You can see from the photos, I didn’t go too crazy with the BBQ sauce, but if you are fan, add more!
The key for these bowls is to make sure you season each component. I cook my rice and then add a little bit of butter and salt and pepper. I steam the broccoli and add some olive oil and more seasonings. If you just throw everything in plain, it’s definitely going to taste plain. The only thing I usually just toss in is the pinto beans, but if you prefer, you can sauté them in a pan first with some olive oil and desired seasonings.
I was kind of worried with the BBQ sauce and pineapple that this would be too sweet for me, but it really isn’t. These bowls have a nice balance of flavors.
Even though it seems like a lot of steps having to make the rice, broccoli, chicken, etc, I promise it’s not really that bad. For the chicken, you can grill it fresh, but I like to use leftover grilled chicken or rotisserie. And as I mentioned, this is a great dish to meal prep over the weekend and chill in individual containers for a nutritious lunch!