Description
Juicy seared chicken breast glazed in thick, smoky BBQ sauce served over fluffy jasmine rice with sweet corn, black beans, fanned avocado, sliced red onion, fresh cilantro, and a zig-zag drizzle of ranch or lime crema. A bold, satisfying bowl dinner ready in under 30 minutes.
Ingredients
- 1.5 cups (300g) long-grain white rice, jasmine or basmati
- 2.25 cups (540ml) water
- 1 lb (450g) boneless skinless chicken breast
- ½ cup (120ml) BBQ sauce, thick and glossy
- 1 cup (150g) sweet corn, fresh or frozen
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 whole ripe avocado, thinly fanned
- ½ large red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup (60ml) ranch or lime crema, for drizzle
- 2 tablespoons (30ml) vegetable oil
Instructions
- Rinse the rice under cold water until the water runs clear. Combine with 2.25 cups water in a saucepan, bring to a boil, then reduce to low, cover, and cook for 15 minutes until fluffy. Remove from heat and rest covered for 5 minutes before fluffing with a fork.
- Season the chicken breasts with salt and pepper on both sides. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken for 6–7 minutes per side until deeply golden and cooked through to 165°F (74°C). Remove from the skillet and rest for 5 minutes.
- Brush the rested chicken generously with BBQ sauce on all sides and slice into strips.
- Warm the black beans and corn separately in a small saucepan or microwave.
- Build the bowls — start with a base of fluffy rice, then arrange the BBQ chicken strips, black beans, sweet corn, fanned avocado slices, and sliced red onion in sections.
- Drizzle ranch or lime crema in a zig-zag pattern over the top and finish with fresh cilantro. Serve immediately.
Notes
- Rest the chicken for 5 minutes before slicing — cutting too early releases all the juices onto the cutting board instead of keeping them in the meat.
- Use a thick, glossy BBQ sauce — thin sauces run off the chicken and pool at the bottom of the bowl rather than coating each slice beautifully.
- For extra BBQ flavor, return the sauced chicken to the hot skillet for 60 seconds per side after brushing — the sauce caramelizes into a sticky, glossy glaze.
- Prep Time: 10 minutes
- Cook Time: 20 minutes