Bbq Chicken And Grilled Corn Rice Bowls Recipes

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CHICKEN RICE BOWL



Chicken Rice Bowl image

This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 12

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

BBQ CHICKEN RICE BOWL



BBQ Chicken Rice Bowl image

BBQ Chicken Rice Bowl

Time 40m

Yield 4

Number Of Ingredients 11

2 bags Success® Basmati Rice
4 cups chicken broth
2 tbsp Worcestershire sauce
4 small boneless, skinless chicken breasts
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 cup barbecue sauce, divided
1 bag (12 oz) coleslaw kit with dressing
1 cup cooked corn kernels
1/2 cup thinly sliced green onions

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.

GRILLED CHICKEN & VEGGIES OVER RICE



Grilled Chicken & Veggies Over Rice image

Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.

Provided by Knorr

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons I Can't Believe It's Not Butter!® Spread, melted
4 teaspoons Italian seasoning
2 ½ pounds chicken parts
2 medium zucchini or yellow squash, cut into diagonal slices
1 medium onion, cut into 1/2-inch slices
1 medium red bell pepper, cut into 1/2-inch strips
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli, prepared according to package directions

Steps:

  • Blend Spread with Italian seasoning in small bowl.
  • Brush chicken and vegetables with seasoning mixture.
  • Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 18.7 g, Cholesterol 213 mg, Fat 49.6 g, Fiber 7.5 g, Protein 58.9 g, SaturatedFat 16.3 g, Sodium 279.3 mg, Sugar 4.1 g

BBQ CHICKEN WITH CORN RICE



BBQ chicken with corn rice image

Keep the kids happy with this sticky barbecue chicken dish

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10

4 chicken leg portions, cut into thighs and drumsticks, skin removed
2 onions , 1 chopped, 1 cut into wedges
1 red and 1 green pepper , deseeded and thickly sliced
2 tbsp olive oil
200ml bottled barbecue sauce
2 tsp thyme leaves
250g long grain rice , rinsed
600ml chicken stock
340g can sweetcorn , rinsed and drained
½ red chilli , finely chopped (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
  • Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.

Nutrition Facts : Calories 635 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 1.79 milligram of sodium

BBQ CHICKEN, VEGGIES AND RICE SKILLET



BBQ Chicken, Veggies and Rice Skillet image

Get the flavors of your backyard BBQ without having to step outside!

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Knorr®

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
½ onion, chopped
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Salt to taste
Ground black pepper to taste
¼ cup barbeque sauce
1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
2 cups water
1 tablespoon buttery spread
1 cup frozen corn kernels, thawed, or fresh corn kernels
1 green onion (green tops only), sliced

Steps:

  • Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.
  • Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand 2 minutes.
  • Serve topped with chopped green onions.

Nutrition Facts : Calories 406.4 calories, Carbohydrate 47.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 2.7 g, Protein 30.3 g, SaturatedFat 2.1 g, Sodium 699.5 mg, Sugar 7.3 g

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