Protein-packed BBQ chicken with brown rice, spinach, tomatoes, cucumber and corn — quick, balanced meal.
# What You’ll Need:
→ Protein
01 - 600 g (1.3 lbs) boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - Salt and black pepper, to taste
→ Grains
06 - 2 cups cooked brown rice (about 1 cup uncooked)
→ Sauce
07 - 1/2 cup light BBQ sauce (check for gluten-free if needed)
→ Vegetables & Extras
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup corn kernels (fresh or thawed from frozen)
11 - 1/4 cup red onion, finely sliced
12 - 2 cups baby spinach or mixed greens
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Pat chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
03 - Grill chicken for 5–7 minutes per side, or until cooked through and internal temperature reaches 74°C (165°F). Remove from heat and let rest for 5 minutes.
04 - Slice chicken into strips. Toss with half the BBQ sauce until evenly coated.
05 - While chicken rests, assemble bowls: Divide cooked rice among four bowls. Top each with greens, tomatoes, cucumber, corn, and red onion.
06 - Arrange BBQ chicken on top of each bowl. Drizzle with remaining BBQ sauce.
07 - Serve immediately.
