BBQ Protein Bowls

 

Ingredients

• 2 c. 

  barbecue sauce

• 1/3 c. 

  orange juice

• 1 tsp. 

  cumin

• 1/2 tsp. 

  chili powder

• 3 

  cloves garlic, minced and divided

• 1 Tbsp. 

  extra- virgin olive oil

• 1 lb. 

  boneless skinless chicken breasts

• kosher salt

• Freshly ground black pepper

• 2/3 c. 

  mayonnaise

• 1/2 c. 

  red wine vinegar

• 1 Tbsp. 

  Dijon mustard

• 1 c. 

  kale, finely chopped

• 2 c. 

  shredded cabbage

• 1 c. 

  shredded carrots

• 3 c. cooked brown rice 
• 1 c. 

  frozen corn, thawed

• 1/2 c. 

  pickle chips

Directions

1. In a large bowl, combine barbecue sauce, orange juice, cumin, chili powder and 2 cloves garlic. Reserve 1/4 cup for serving.
2. In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook for 8 minutes and flip, then pour 3/4 of the sauce over chicken breasts and cook 8 minutes more until chicken is cooked through and sauce has reduced slightly. Transfer to a plate to let rest, then slice into cubes and let cool completely.
3. In a medium bowl, whisk together mayo, red wine vinegar, mustard and remaining garlic. In a large bowl, combine kale, cabbage and carrots. Pour dressing over the slaw ingredients and toss to combine. Season with salt and pepper.
4. Build bowls: Divide rice evenly between 4 bowls. Divide chicken, slaw, corn and pickles evenly between bowls. Garnish with with the remaining barbecue sauce and serve.