Grilled BBQ Chicken Bowls with Black Bean-Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken thighs served in bowls with brown rice, a black bean and corn salad, and all the fixings like avocado, cheese, and jalapeños. A complete, customizable meal ready in 45 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- One [15-ounce] can black beans, drained and rinsed
- 1 cup quartered cherry tomatoes
- ¼ cup finely diced red onion
- ¼ cup finely chopped cilantro
- ½ cup finely diced red bell pepper
- 2 ears of corn
- 2 8-inch sheets of foil
- 4 tablespoons avocado oil, (divided)
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon kosher salt, (or more to taste)
- ½ teaspoon freshly ground black pepper
- 2 lbs boneless skinless chicken thigh
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ¾ cup bbq sauce ((I use New Primal brand))
- 1 cup prepared brown rice
- 1 jalapeño, (thinly sliced)
- ½ cup shredded smoked gouda or Monterrey jack cheese
- fresh cilantro, (for garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 2216mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1357mg
- Calcium
- 160mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2216MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.