# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 21 ounces)
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
# How to Make It:
01 - Set oven temperature to 425°F and allow it to fully preheat.
02 - Rinse rice under cold running water. Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 15-18 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
03 - On a baking sheet, combine bell pepper, zucchini, red onion, and broccoli florets. Drizzle with olive oil and season with paprika, salt, and pepper. Toss to coat evenly. Spread in a single layer and roast for 20-25 minutes, stirring once halfway through, until vegetables are golden and tender.
04 - In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined. Add shredded green cabbage, red cabbage, and grated carrot. Toss thoroughly to coat all vegetables. Refrigerate until ready to serve.
05 - Pat chicken breasts dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes on each side until golden brown and cooked through, ensuring internal temperature reaches 165°F. Brush both sides generously with BBQ sauce and cook for 1-2 minutes more per side, allowing sauce to caramelize. Remove from heat and slice into strips.
06 - Divide cooked rice equally among four serving bowls. Top each bowl with sliced BBQ chicken, a portion of roasted vegetables, and a scoop of coleslaw. Drizzle with additional BBQ sauce if desired.
