BBQ Chicken Bowls

After honey mustard of course... bbq sauce is my next favorite. These bowls are the perfect dinner to satisfy the bbq taste in a healthy way.

Serving Size: 2 bowls

Ingredients:

Roman Lettuce - 1 head of lettuce

1 packet of instant rice

Grilled chicken - 2 breasts already grilled

1 Avocado

1 Heirloom tomato

1 ear of corn

2 cups Broccoli flourettes

1 large Sweet Potato

Sweet baby rays bbq sauce.

Directions:

1. Slice the lettuce and distribute half into each bowl.

2. Cut the sweet potato up into ½” cubes. Add to baking sheet with parchment paper.

3. Cut the broccoli florets into 1” pieces and add to baking sheet with sweet potatoes.

4. Spray broccoli and sweet potatoes with healthy cooking oil spray of choice, then season with salt, pepper and garlic. Cook on 425 degrees for approx 20-25 minutes until broccoli and potatoes are crisy.

5. Cut the kernals of corn off the cob and add to small frying pan. Spray with oil spray and simmer on medium heat for 5-7 minutes until corn is crispy and light brown. Set aside.

6. To arrange bowl, prepare instant rice and add to bowl opposite lettuce half.

7. Top with pre-grilled chicken cut into strips.

8. Slice the avocado and add an equal amount to both bowls.

9. Dice the tomato and add an equal amount to both bowls.

10. Once corn is done. Separate and add to bowls.

11. Once potatoes and broccoli are done spil equal amounts into bowls.

12. Top with a drizzle of BBQ sauce. Sweet baby ray’s is my ABSOLUTE favorite but you are welcome to use your sauce of choice.