BBQ Chicken Power Bowls

• servings: 4

Ingredients

BBQ Seasoning (or 3 Tablespoons)

1 Tablespoon smoked paprika

1/2 Tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon dried minced onion

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

BBQ Sauce (or 1 cup)

1 15-ounce can tomato sauce

1/4 cup maple syrup

1/8 cup apple cider vinegar

1 Tablespoon smoked paprika

1 Tablespoon dried minced onion

1 Tablespoon garlic powder

1 teaspoon salt

1/2 teaspoon pepper

Barbecue Chicken Bowls

1 pound chicken breasts (sliced thinly)

1 Tablespoon avocado oil

4 cups shredded red cabbage

2 cups shredded carrots (or 1 8-ounce bag)

1 cup diced cucumber

1 avocado

2 cups cooked rice

Directions

Preheat the oven to 400 degrees F.

Combine the seasoning ingredients into a small bowl and mix well.

Sprinkle the chicken breasts with the seasoning on both sides.

In a medium saucepan, combine sauce ingredients, whisk well, and simmer over low heat while cooking the chicken in the skillet.

In a large cast iron skillet, heat the avocado oil over medium-high heat.

Cook the chicken breasts for 4 minutes per side and set to the side.

Remove the skillet from the heat, add the cabbage and carrots to the skillet, and toss.

Place the chicken breasts on top of the cabbage and carrots, and coat the top of each breast with some of the sauce.

Put the skillet in the oven and cook for 10 minutes. After 10 minutes, broil the chicken for 5 minutes.

Remove the skillet from the oven, remove the chicken breasts to a cutting board, and cut into bite-sized pieces.

Assemble the bowls by putting rice, cabbage, and carrots, diced chicken, and top with fresh cucumbers, sliced avocado, and a drizzle of the remaining BBQ sauce.