3 years ago5,000+ Views
Once in a while, I want to eat something really beautiful. Something absolutely packed with bright colors and varied textures. Something that I enjoy Instagramming as much as I enjoy eating it. And this lovely rice bowl most definitely fits the bill.

BBQ Chicken & Grilled Corn Rice Bowl with Berry Smashed Avocado

Prep Time: 20 min. Cook Time: 25 min. Makes 4 servings.
Difficulty: Medium
Recipe by Half Baked Harvest
Note: For this recipe, you don't necessarily need a grill; you can also just use the stove!


Chicken + Rice:
1 1/2 cups jasmine or basmati rice
3 cups water
2 tablespoons fresh cilantro + basil, chopped
1 pound boneless skinless chicken breast or tenders, cubed (or leave whole)
1 cup of your favorite BBQ Sauce
2 tablespoons apricot preserves
2 tablespoons olive oil
2 peaches, halved + pits removed
4 ears corn, husk on
6 tablespoons butter, softened
1 teaspoon worcheshire sauce
1 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne
salt + pepper, to taste
2 tablespoons fresh cilantro + basil, chopped
The Rest:
2 ripe avocados, peeled + pitted
juice of 1 lemon
1/2 cup fresh basil, chopped
1/2 cup fresh berries, (I used blueberries and raspberries)
pinch of salt
1 cup cherry tomatoes, halved
4 ounces goat cheese, crumbled
1. Make the rice. Add water to a medium pot, bring to a low boil and add the rice. Stir and cover, then turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit on the stove, covered, for another 20 minutes (don't take any peeks inside!). After 20 minutes, remove the lid and fluff the rice with a fork. Stir in the basil + cilantro. Note that rice can cook differently for everyone – this is just what works for me.
2. Prepare to grill. Meanwhile, preheat the grill to medium high heat. Add the chicken to a bowl and toss with the BBQ sauce, apricot preserves and 1 tablespoon olive oil. Thread the chicken on the skewers (or leave the chicken whole). Toss the halved peaches in the remaining olive oil.
3. Cook everything! Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling, grill the peaches for about 2 minutes on each side, or until tender, and grill the corn for about 10 minutes, turning 2-3 times during cooking. You can also use a grill pan or just cook everything on the stove.
4. Prepare the corn. Remove everything from the grill and let cool 5 minutes. Meanwhile, add the butter, worchestire, ancho chili powder, smoked paprika, cumin, cayenne and a good pinch of salt + pepper to bowl. Mix well to combine. Stir in the cilantro and basil. Shuck the corn and rub the herbed BBQ butter all over the corn.
5. Prepare avocado. Place mashed avocados in a medium mixing bowl. Stir in lemon juice, basil and salt to taste. Mix well and fold in the berries.
6. Assemble the bowls! Divide the rice among 4 bowls or plates. Top each bowl of rice with equal amounts of chicken. Slice the peaches and add them to the bowls. Next, add the buttered corn and a large dollop of the avocado/berry mix. Top with the fresh tomatoes and goat cheese. Serve with any remaining BBQ butter. Enjoy!
Note: If using bamboo skewers: at least 30 minutes before grilling, soak your skewers in water for 30 minutes to prevent them from charring.
@danidee I KNOW. So gorgeous. I love their veininess too.. okay now it sounds wrong lol. But they're so beautiful!! I'm growing both yellow and red cherry tomatoes this summer, so I'm excited to create technicolor dishes like this one :D
Can we take a moment to obsess over the different colors of those cherry tomatoes? Between that and the grilled corn and peaches, I'm in food porn heaven over here...
I also love, love, love the aesthetic of grilled fruit. I love grilling figs and strawberries when they're in season or cheap enough. Not only does it change the flavor and texture, but I feel like it's such a 'twist' ingredient for when your standard recipes need a little reinventing.