BBQ Chicken Bowl
Chelsea Mills • October 16, 2019
Fast, Easy & Kid Approved
This is a recipe modified from The ReCode Diet, a program I use to get back on my healthy lifestyle if I fall into a rut. The owners, Justin and Rachel Fassio, dietitians and trainers who are fantastic and invested in helping their clients.
Serves 4
- 4T original Stubb's BBQ Sauce (or your favorite BBQ - Stubb's is nice because it's low sugar)
- 1 1/2 C. Brown Rice, Cooked
- 1 C. Edamame Soybeans, Shelled Frozen
- 1 lb of Chicken Breast, Grilled & Diced
- 1 C. Onions, Sliced
- 2 C. Broccoli Florets (Fresh or Frozen)
- 1 Tbls. Extra Virgin Olive Oil
- 1 C. Pineapple, Diced (Fresh or Frozen) - you can also use Mango
Instructions:
- In a large skillet over medium heat, add olive oil and heat up
- Add the broccoli and onion and sauté until onion is translucent and until the broccoli is tender, about 5 minutes.
- Push the vegetables to the outer edges of the pan, creating space in the middle of the skillet.
- Add the cooked, diced chicken.
- Cook until the chicken is heated through.
- Add the edamame and pineapple, cook until heated through.
- Pour in the BBQ sauce and stir to combine.
- Serve over brown rice.
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