Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup your favorite BBQ sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Cut chicken breasts into 1-inch cubes. Season with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until browned on all sides.
- In a small bowl, mix BBQ sauce and honey. Pour over the chicken in the skillet and stir to coat.
- Add uncooked rice and chicken broth to the skillet. Bring to a boil.
- Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat. Let stand for 5 minutes before fluffing the rice with a fork and serving.
Notes
- Use low-sodium broth if you want to control the salt level.
- For a smokier flavor, use a hickory-smoked BBQ sauce.
- Leftovers keep well in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 18g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 65mg