BBQ-Glazed Chicken Bowls
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BBQ-Glazed Chicken Bowls

BBQ-Glazed Chicken Bowls

with Cajun-Inspired Rice

This meal is full of robust American Southwest-inspired flavours - Southwest spiced chicken gets baked with a BBQ glaze and there's some extra for drizzling on top! Our Cajun-style dirty rice is fragrant and speckled with sweet corn.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

1 tbsp

Southwest Spice Blend

4 tbsp

BBQ Sauce

(Contains Sulphites, Mustard)

¾ cup

Parboiled Rice

1 tbsp

Chicken Stock Powder

(Contains Soy)

1 unit

Green Onion

1 unit

Green Bell Pepper

113 g

Corn Kernels

2 tbsp

Tomato Sauce Base

Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories236 kcal
Energy (kJ)987 kJ
Fat6 g
Saturated Fat2 g
Carbohydrate14 g
Sugar4 g
Dietary Fiber1 g
Protein30 g
Cholesterol132 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Parchment Paper


Prep and cook rice

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Heat a large pot over medium-high heat.While the pot heats, thinly slice green onion, keeping white and green parts separate.When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.Add green onion whites, stock powder, rice, tomato sauce base and 2 tsp (4 tsp) Southwest Spice Blend. Cook, stirring often, until fragrant and rice is coated, 1 min.Increase heat to high, then add 1 1/4 cups (2 1/2 cups) water. Bring to a boil, scraping up any brown bits on the bottom of the pot. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.

Sear and glaze chicken

While rice comes to a boil, heat a large non-stick pan over medium-high heat.Pat chicken dry with paper towels. Season with salt, pepper and remaining Southwest Spice Blend.When the pan is hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.

Roast chicken and finish prep

Transfer chicken to a parchment-lined baking sheet, then spread half the BBQ Sauce over chicken. Roast on the top rack of the oven until chicken is cooked through, 8-10 min.**Meanwhile, core, then cut pepper into 1/2-inch pieces.Pat corn dry with paper towels.

Cook veggies

When chicken is in the oven, return the same pan (from step 2) to medium-high.Add 1/2 tbsp (1 tbsp) butter, then peppers and corn. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper.When rice is almost done, stir veggies into the pot until just combined. Cover and continue cooking until rice is tender and liquid is absorbed, 3-4 min. Remove from heat. Set aside, still covered.

Make sauce and finish chicken

When rice and chicken are done, add remaining BBQ sauce, 1/2 tbsp (1 tbsp) butter and 2 tbsp (4 tbsp) water to the same pan.Heat the pan over medium-high, stirring often, until sauce is simmering and thickens slightly, 1 min.Thinly slice chicken.

Finish and serve

Fluff rice with a fork.Divide rice between bowls. Top with chicken. Drizzle BBQ sauce over bowls, then sprinkle remaining green onions over top.

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