1 1/2 lbs. boneless, skinless chicken thighs or breasts
2 heads broccoli
1/3 cup cilantro, finely chopped
2 cups canned corn, drained
1 small red bell pepper, diced
2 large avocados, diced
1 small red onion, diced
1 tbsp. minced garlic
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime BBQ Rub
1/4 cup cilantro, loose for garnish
2 large juicy limes, sliced for garnish
Combine Mild BBQ Rub and Tequila Lime BBQ Rub in a small bowl.
Season chicken on both sides with rub mixture. Set aside.
Cut broccoli into 1″ size florets, then break down florets into rice-sized pieces.
Preheat grill to medium-high heat.
Grill chicken for 5-10 minutes on both sides or until internal temperature reaches 165°. Remove from heat.
Meanwhile, heat a large saute pan over medium heat. Add oil. Add broccoli rice in one layer.
Cook rice for about 2-3 minutes or until rice becomes bright green and tender. Remove from heat.
Now for the salsa. In a large bowl combine corn, bell pepper, onion, cilantro, garlic, and avocado. Gently toss together.
Layer broccoli rice with chicken and avocado salsa. Drizzle with lime juice and top with cilantro. Serve. Enjoy.
Smoky mesquite with sea salt & pepper