BBQ Chicken Bowls with Cilantro Lime Rice 🍗🌶️🌽🍋‍🟩🍚 Start by making the pico de gallo. Mix 8 ounces of quartered cherry tomatoes with ½ diced yellow onion, ½ diced red onion, 1 diced jalapeño, ½ cup chopped cilantro, the juice of 1 lime, ½ teaspoon garlic powder, and ½ teaspoon salt. Refrigerate while you prepare everything else. Cook 1 cup of jasmine rice according to the package directions, then stir in 1 teaspoon of oil, the juice of 1 lime, and 2 teaspoons of chopped cilantro. Cut 1 large boneless, skinless chicken breast in half horizontally to make two thin pieces. Season with 2 teaspoons of Barbecue Butter Grill Seasoning, 1 teaspoon smoked paprika, and ½ teaspoon black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 5–6 minutes per side, or until it reaches 165°F. Transfer it to a foil-lined baking sheet, brush with ¼ cup barbecue sauce, and broil for about 3 minutes until the sauce is sticky. Let the chicken rest for 5 minutes before slicing. Add two well-drained 15-ounce cans of corn to the same skillet, season with 2 teaspoons of Onion Butter All-Purpose Seasoning and ¼ teaspoon black pepper, and cook until nicely charred. For the crema, blend ½ cup plain Greek yogurt, the juice of ½ lime, 2 tablespoons chopped cilantro, ½ teaspoon garlic powder, ¼ teaspoon salt, and 1–2 tablespoons of unsweetened almond milk until smooth. Divide the cilantro lime rice among four bowls and top with the sliced barbecue chicken, charred corn, pico de gallo, and one 15-ounce can of rinsed and drained black beans. Drizzle the crema over the chicken and finish with lime wedges, additional cilantro, and extra barbecue sauce if desired. #chickenbowl #rice #gym #healthyrecipe #highproteinmeals — @whatsmomcookin TikTok