Bbq Chicken And Grilled Corn Rice Bowls Food
HEALTHY GRILLED CHICKEN-AND-RICE FOIL PACKS
If you're looking to grill something besides burgers and dogs on your next campout, this low-fat chicken dinner will do the trick. Be sure to use converted rice instead of regular for this recipe (each grain contains tiny pinholes so it cooks faster than conventional rice). If you're in the wilderness, wash out your pie dish after dinner and use it to pan for gold.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium heat.
- Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan.
- Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes.
- Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions.
Nutrition Facts : Calories 370 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 55 milligrams, Sodium 970 milligrams, Carbohydrate 58 grams, Fiber 4 grams, Protein 25 grams, Sugar 11 grams
BBQ CHICKEN RICE BOWL
BBQ Chicken Rice Bowl
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Give your family a dinner they'll love with this fun and tangy BBQ Chicken Rice Bowl recipe.
- Step 1
- Preheat grill to medium. Prepare basmati rice according to package directions, substituting chicken broth and Worcestershire sauce for water. Step 2
- Toss together chicken, oil, salt and pepper. Grill chicken for 3 minutes per side. Baste with 1/3 cup barbecue sauce and cook for 5 to 8 minutes more, or until well marked and internal temperature reaches 165˚F. Let stand for 5 minutes; slice thinly. Step 3
- Meanwhile, toss coleslaw mix with dressing according to package directions. Step 4
- Divide rice among 4 bowls. Top with chicken, coleslaw and corn. Drizzle with remaining barbecue sauce. Top with green onions. Recipe Tips
- For grilled corn kernels and more barbecue flavor, grill a few cobs of corn and slice the kernels from the cob to top each rice bowl.
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- RICE: Cook rice in chicken broth, stock, or water. Once cooked, fluff with a fork and add the juice of a lime (to taste; I add all of it) and cilantro to taste.
- CHICKEN: Remove excess fat from the chicken breasts. Slice the breasts in half horizontally, cover with plastic wrap (to avoid splatter), and pound halves to an even thickness using a meat mallet or the bottom of your frying pan (this helps them cook evenly). Add the salt (if you are using table salt instead of fine sea salt, you'll need to reduce amount; also reduce if sensitive to salt), brown sugar, pepper chili powder, paprika garlic powder, onion, powder, and cumin to a small bowl. Stir to mix. Pat chicken dry with a paper towel, drizzle with oil (use a silicone or pastry brush or your hand to evenly spread the oil) and then sprinkle and gently press this seasoning mixture evenly onto all sides of the chicken pieces.
- Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) (See Note 3.) Generously oil the grill or ridges of the grill pan. (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.)
- Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked through (registers 165 degrees F on a food thermometer and juices run clear). Remove the chicken from the grill and let rest for 5 minutes, tented with foil. Chop the chicken into small, bite-sized pieces. If desired, baste the chicken with additional BBQ sauce as it cooks or toss it in BBQ sauce after you've chopped it into bite-sized pieces. (Add additional BBQ sauce to personal taste preference.)
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