# Required Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 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 - Set oven to 425°F and allow 10 minutes for preheating.
02 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
03 - Toss bell pepper, zucchini, red onion, and broccoli with olive oil, paprika, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and tender.
04 - In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Add green and red cabbage and carrot; toss until evenly coated. Refrigerate until serving.
05 - Pat chicken breasts dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden. Internal temperature should reach 165°F. Brush generously with BBQ sauce and cook for 1-2 minutes more per side to caramelize. Remove from heat and slice.
06 - Divide cooked rice among four bowls. Top each with sliced BBQ chicken, roasted vegetables, and a portion of coleslaw. Drizzle with additional BBQ sauce if desired.
