Grilled Barbecue Chicken, Corn, and Rice Bowls
Ingredients
- ¾ cup long-grain white rice
- 2 Tbsp chopped fresh cilantro
- ¾ lb boneless, skinless chicken breasts
- 1 tsp ground cumin, divided
- 1 cup barbecue sauce, divided
- 2 Tbsp butter, softened
- 1 ear corn, shucked
- 2 peaches, halved and pitted
- 1 cup grape tomatoes, halved
- 1 avocado, sliced
Instructions
- Cook rice according to package directions; stir in cilantro, and season with salt and pepper to taste.
- Meanwhile, preheat grill or grill pan to medium-high heat. Cut chicken into 1-inch pieces, and thread onto metal skewers. Sprinkle with ½ tsp cumin, and season lightly with salt and pepper. Brush lightly with barbecue sauce.
- Stir together butter and ½ tsp cumin. Spread mixture over corn; wrap corn with foil, twisting ends to seal.
- Grill chicken, covered, 5 to 6 minutes per side or until done, basting occasionally with barbecue sauce. Grill corn, covered, 10 minutes or until tender, turning occasionally. Grill peaches 3 to 4 minutes or until tender, turning once.
- Cut kernels from cob; discard cob. Slice peaches. Remove chicken from skewers.
- Divide rice between 2 bowls. Top each with chicken, corn, peaches, tomatoes, and avocado. Serve with additional barbecue sauce, if desired.
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