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Ingredients
1 tbsp extra-virgin olive oil
¼ tsp garlic powder
¼ tsp onion powder- 1 ¼ tsp kosher salt, divided
- ½ tsp ground black pepper, divided
- 2 boneless skinless chicken breasts 6 to 8 oz each
- 3 cups shredded red cabbage
- ¾ cup shredded carrots
- ½ cup whole-milk Greek yogurt
1 tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp granulated sugar- 15.5 oz canned black beans, drained and rinsed
- ½ cup barbecue sauce plus more to serve
- 3 cups cooked brown rice
- 1 cup corn kernels
- ½ cup dill pickle chips
- sliced scallions
Instructions
- Season the chicken with garlic powder, onion powder and part of the salt and pepper. Heat the oil in a skillet and sear the chicken about 7 minutes per side, until it reaches 165°F.
- Toss the cabbage and carrots with yogurt, vinegar, Dijon, sugar and the remaining salt and pepper.
- Chop the cooked chicken. Return it to the skillet with black beans and barbecue sauce and simmer for 2 to 3 minutes.
- Divide the rice among bowls and add the chicken mixture, slaw, corn and pickles. Finish with scallions.
Notes
Use a thermometer in the thickest part of the breast to check when the chicken is done.
Adapted from Jillian Elliott, Delish.
