# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 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 black 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 black pepper to taste
# Directions:
01 - Set oven to 425°F and allow to reach full temperature.
02 - Rinse rice under cold water. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork.
03 - On a baking sheet, toss bell pepper, zucchini, red onion, and broccoli with olive oil, paprika, salt, and pepper. Spread in single layer and roast for 20-25 minutes, turning once, 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 to coat. 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 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Brush generously with BBQ sauce and cook 1-2 minutes more per side until caramelized. Remove and slice.
06 - Divide rice among four bowls. Top each with sliced BBQ chicken, roasted vegetables, and coleslaw. Drizzle with additional BBQ sauce if desired.
