BBQ Chicken Meal Prep Bowls

Ingredients

• 1.25 Pound boneless skinless chicken breasts - 1 1/4 pounds, Pat dry before cutting into 1-inch pieces.
• 0.5 Teaspoon kosher salt - 1/2 teaspoon
• 0.25 Teaspoon black pepper - 1/4 teaspoon
• 1 Teaspoon garlic powder - 1 teaspoon
• 1 Tablespoon olive oil - 1 tablespoon
• 4 Cup broccoli florets - 4 cups
• 1.5 Cup frozen corn kernels - 1 1/2 cups
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce) can, rinsed and drained
• 2 Count microwaveable brown rice - 2 (8.8-ounce) pouches
• 0.5 Cup barbecue sauce - 1/2 cup, Used in two portions: 1/4 cup to coat the chicken and 1/4 cup to finish the bowls.
• 0.25 Cup water - 1/4 cup

Instructions

1. Prep and season

   1. *Pat the chicken dry* and cut it into *1-inch pieces*. Rinse and drain the black beans, then season the chicken with *salt, black pepper, and garlic powder*.

2. Brown the chicken

   2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a *single layer* and cook for *6 to 8 minutes*, stirring occasionally, until browned and cooked through.

3. Sauce the chicken

   3. Check that the chicken reaches *165°F* with an instant-read thermometer. Stir in *1/4 cup barbecue sauce* and cook for 1 minute, then transfer the chicken to a plate.

4. Steam the vegetables

   4. Add the broccoli, frozen corn, and water to the skillet. Cover and cook for *4 to 5 minutes*, until the broccoli is *bright green and crisp-tender*.

5. Warm the beans

   5. Stir in the black beans and cook uncovered for *2 to 3 minutes*, until everything is *hot and lightly seasoned by the pan juices*.

6. Portion the bowls

   6. Microwave the brown rice according to package directions. Divide the rice, vegetables, beans, and chicken among *4 meal-prep containers*, then drizzle with the remaining *1/4 cup barbecue sauce*.