# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.3 lbs)
02 - 1 cup BBQ sauce
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
→ Rice
06 - 1 1/2 cups long grain white rice
07 - 3 cups water
08 - 1/2 teaspoon salt
→ Coleslaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded red cabbage
11 - 1 cup grated carrot
12 - 1/4 cup mayonnaise
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon honey
15 - Salt and pepper to taste
→ Roasted Vegetables
16 - 1 red bell pepper, sliced
17 - 1 zucchini, sliced
18 - 1 red onion, cut into wedges
19 - 1 cup broccoli florets
20 - 2 tablespoons olive oil
21 - 1/2 teaspoon paprika
22 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F
02 - Rinse rice under cold water. Combine rice, water, and salt in saucepan. Bring to boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until tender. Fluff with fork and set aside.
03 - On baking sheet, toss bell pepper, zucchini, red onion, and broccoli with olive oil, paprika, salt, and pepper. Spread in single layer and roast for 20 to 25 minutes, turning once, until golden and tender.
04 - In large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add green and red cabbage and carrot; toss to coat. Chill until serving.
05 - Pat chicken breasts dry and season with salt and pepper. Heat olive oil in large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden and cooked through (internal temperature 165°F). Brush generously with BBQ sauce and cook for 1 to 2 minutes more per side, allowing sauce to caramelize. Remove from heat and slice.
06 - Divide rice among four bowls. Top with sliced BBQ chicken, portion of roasted vegetables, and scoop of coleslaw. Drizzle with extra BBQ sauce if desired.
