Ingredients:

  • 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 cup honey bbq sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked jasmine rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. Heat olive oil in a large non-stick skillet or cast-iron pan over medium-high heat.
  2. Add the cubed chicken in a single layer; let sit undisturbed for 3 minutes until a golden-brown crust forms, then stir and cook for another 3-4 minutes until cooked through.
  3. Reduce heat to medium and pour the honey bbq sauce over the chicken.
  4. Stir constantly for 1 minute until the sauce bubbles and thickens into a glossy glaze, then remove from heat immediately.
  5. Divide warm jasmine rice evenly among four bowls.
  6. Arrange black beans, corn, diced avocado, cherry tomatoes, and red onion in distinct sections over the rice.
  7. Place the BBQ chicken in the center and garnish with fresh cilantro and a squeeze of lime.