Ingredients
2 c. barbecue sauce
1/3 c. orange juice
1 tsp. cumin
1/2 tsp. chili powder
3 cloves garlic, minced and divided
1 tbsp. extra- virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2/3 c. mayonnaise
1/2 c. red wine vinegar
1 tbsp. Dijon mustard
1 c. kale, finely chopped
2 c. Shredded cabbage
1 c. shredded carrots
3 c. brown rice
1 c. canned corn
1/2 c. pickle chips
Preparation
Step 1In a large bowl, combine barbecue sauce, orange juice, cumin, chili powder and 2 cloves garlic. Reserve 1/4 cup for serving.Step 2In a large skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook for 8 minutes and flip, then pour 3/4 of the sauce over chicken breasts and cook 8 minutes more until chicken is cooked through and sauce has reduced slightly. Transfer to a plate to let rest, then slice into cubes and let cool completely.Step 3In a medium bowl, whisk together mayo, red wine vinegar, mustard and remaining garlic. In a large bowl, combine kale, cabbage and carrots. Pour dressing over the slaw ingredients and toss to combine. Season with salt and pepper.Step 4Build bowls: Divide rice evenly between 3 bowls. Divide chicken, slaw, corn and pickles evenly between bowls. Garnish with with the remaining barbecue sauce and serve.
UP YOUR SKILLET GAME: Le Creuset Cast-Iron 9" Skillet, $140; amazon.com.
