Ingredients

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1 c. uncooked brown rice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/4 tsp. kosher salt, divided
1/4 tsp. freshly ground black pepper, divided
1 tbsp. extra-virgin olive oil
2 (6- to 8-oz.) boneless, skinless chicken breasts
3 c. shredded red cabbage
3/4 c. shredded carrots
1/3 c. plain whole milk Greek yogurt
1 tbsp. apple cider vinegar
2 tsp. Dijon mustard
2 tsp. granulated sugar
1 (15.5-oz.) can black beans, drained and rinsed
1/2 c. BBQ sauce, plus more for serving
1 c. corn, fresh or thawed
1/2 c. dill pickle chips
Thinly sliced scallions for garnish

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Instructions

Cook brown rice according to directions on the package.
In a small bowl, mix garlic powder, onion powder, 3/4 tsp. salt, and 1/4 tsp. pepper.
Heat olive oil in a large skillet over medium heat. Season chicken with the spice rub and cook for about 7 minutes per side until the internal temperature reaches 165 degrees.
Transfer chicken to a cutting board and let it rest, then cut into bite-sized pieces.
In a large bowl, combine cabbage and carrots. Whisk yogurt, vinegar, mustard, and sugar in a separate bowl with remaining salt and pepper, then toss with the vegetables.
Return chicken to the skillet with beans and BBQ sauce. Simmer for 2-3 minutes until the sauce thickens.
Assemble bowls by layering rice, the chicken and bean mixture, slaw, corn, and pickles. Garnish with scallions and extra BBQ sauce.

Notes

To save time, use pre-shredded cabbage and carrot mix.
Store slaw and chicken separately if prepping for multiple days.

Author: Oliver Hayes
Prep Time: 15 min
Cook Time: 20 min
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: High-Protein

Nutrition

Serving Size: 1 bowl
Calories: 569 Calories
Sugar: 19 g
Sodium: 1041 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 73 g
Fiber: 12 g
Protein: 37 g
Cholesterol: 85 mg