Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless skinless chicken thighs
- 1 cup BBQ sauce
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup corn, canned or frozen
- 1 cup black beans, canned, rinsed and drained
- 1 cup diced bell pepper, any color
- 1/2 cup chopped green onions
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Mix BBQ sauce and honey in a small bowl and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with garlic powder, onion powder, salt, and black pepper.
- Cook chicken 6–7 minutes per side until fully cooked (165°F internal temperature). Remove and slice into bite-sized pieces.
- In the same skillet, sauté corn, black beans, and bell pepper for 3–4 minutes until tender.
- Stir in cooked rice and half of the BBQ honey mixture. Mix well and heat through.
- Divide rice mixture among bowls, top with sliced chicken, drizzle remaining BBQ honey sauce, and garnish with green onions and cheese if desired.
Notes
- Add diced jalapeños to the rice mixture for a spicier kick.
- For a vegetarian option, substitute chicken with grilled tofu or tempeh and use vegetable broth for cooking the rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American