Built like a Chipotle bowl but better. Smoky BBQ chicken over rice with all the good stuff — corn, black beans, fresh avocado, and a tangy BBQ ranch sauce.
Season chicken with salt, pepper, and garlic powder. Cook your preferred way: bake at 400°F for 20 min, pan-fry 4 min per side, or grill. Brush with BBQ sauce the last 2 minutes.
Thin-sliced cooks fast — don't overdry it
Whisk together mayo, ranch, and BBQ sauce. Taste and adjust ratio to your liking. Should be creamy with a tangy kick.
In a small pan, heat corn and black beans separately with a little salt. Just warmed through — no need to cook.
Rice base, then chicken sliced on the bias. Add corn, black beans, diced onion, and avocado. Drizzle with sauce and a squeeze of lime.
Layer it nice — presentation matters