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
Step 1
Combine Mild BBQ Rub and Tequila Lime BBQ Rub in a small bowl.
Step 2
Season chicken on both sides with rub mixture. Set aside.
Step 3
Cut broccoli into 1″ size florets, then break down florets into rice-sized pieces.
Step 4
Preheat grill to medium-high heat.
Step 5
Grill chicken for 5-10 minutes on both sides or until internal temperature reaches 165°. Remove from heat.
Step 6
Meanwhile, heat a large saute pan over medium heat. Add oil. Add broccoli rice in one layer.
Step 7
Cook rice for about 2-3 minutes or until rice becomes bright green and tender. Remove from heat.
Step 8
Now for the salsa. In a large bowl combine corn, bell pepper, onion, cilantro, garlic, and avocado. Gently toss together.
Step 9
Layer broccoli rice with chicken and avocado salsa. Drizzle with lime juice and top with cilantro. Serve. Enjoy.
Smoky mesquite with sea salt & pepper
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