Rustic BBQ Chicken Bowls with Bell Pepper

Ingredients

• 24 oz boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 medium bell peppers (mixed colors)
• 1 medium yellow onion
• 15 oz canned black beans, drained and rinsed
• 2 cups brown rice (uncooked)
• 0.5 cup BBQ sauce
• 0.25 cup fresh cilantro (optional)
• 4 lime wedges (optional)

Instructions

1. 1.Preheat oven to 400°F (200°C).
2. 2.In a small bowl, mix smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper.
3. 3.Toss chicken thighs with olive oil and half of the spice blend until evenly coated.
4. 4.Place chicken on a baking sheet and roast for 25-30 minutes until cooked through and slightly charred.
5. 5.While chicken cooks, heat olive oil in a large pan over medium heat.
6. 6.Add diced bell peppers and diced onions; sauté for 5-7 minutes until tender.
7. 7.Add drained black beans and remaining spice mix; stir and cook for another 3-4 minutes.
8. 8.Cook brown rice according to package instructions (about 25 minutes). Fluff with a fork once done and keep warm until serving preparation is complete, if needed increase portion size as it is a bulking meal, suggest 1.5 cups cooked per serving for more calories and carbs for bulking purposes). Remove chicken from oven and let rest 5 minutes before dicing into bite-sized pieces (suggest heavier portion, approx 6 ounces each). Assemble bowls: divide rice evenly, top with sautéed bell peppers and black beans, then add diced BBQ chicken. Drizzle with BBQ sauce and garnish with chopped fresh cilantro and a lime wedge on the side.