Poultry

Texan BBQ Chicken Bowl

Ingredients

• Chicken breast fillet (cooked) — 120 g
• Basmati rice (cooked) — 110 g
• Red kidney beans (canned or cooked) — 50 g
• Canned sweet corn (no added sugar) — 50 g
• BBQ sauce — 20 g (approx. 1 tablespoon)
• Vegetable or olive oil — 5 g (1 teaspoon)
• Red onion — 15 g
• Salt, smoked paprika, garlic powder — to taste

Instructions

1. 1Rice. Boil the basmati rice in salted water (1:2 ratio) until fluffy. Measure exactly 110 g of cooked rice and place it into the bowl.
2. 2Texan Shredded BBQ Chicken. Take the warm cooked chicken breast (120 g) and use two forks to shred the meat along the grain into thin strands. Add the BBQ sauce (20 g) and a pinch of smoked paprika to the shredded chicken. Mix thoroughly until the meat is fully coated and juicy.
3. 3Warm Tex-Mex Mix. Heat a skillet with the vegetable oil (5 g). Finely dice the red onion (15 g) and sauté it for just 1 minute. Add the rinsed red kidney beans (50 g) and sweet corn (50 g) to the skillet. Season with garlic powder and salt, then toss and heat everything together over medium heat for 2-3 minutes.
4. 4Assembly. Arrange the fluffy basmati rice, juicy shredded BBQ chicken, and the warm bean and corn mix in separate sections of the bowl. Garnish with fresh cilantro if desired.