I wanted to love these BBQ chicken and rice bowls. I liked them, but I didn’t love them. Something feels like it’s missing, but I’m not exactly sure what it is. Brian loved them, so maybe it’s just me?
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As a reminder, you’ll need to pick up Chrissy’s cookbook for the full recipe! We made these rice bowls right before Thanksgiving and when I was in my last trimester; two factors that could very well be influencing my lackluster enthusiasm. The BBQ sauce was tangy, the chicken was moist, and all the veggies were perfectly cooked and crisp. And now, in real time, as I’m looking back at the recipe…we did not use baked beans! Yes, that was missing.
Ok, yes, I remember now…I’m not a fan of baked beans. And when I was pregnant, everything I didn’t like was intensified through the lovely magic of hormones. Brian and his family love baked beans; it’s practically a staple at every cookout and picnic. But I never liked them. I omitted them from our rice bowls and that’s likely the missing something. I was going to use black beans, but those would have made this a little too dry.
BBQ Chicken and Rice Bowls
The best part of this recipe, is it’s a one-pan meal. Prep everything, place on a baking sheet, and roast it all together. Obviously the rice and the baked beans, if you use them, are prepped separately, but the rest all goes on one pan. Easy-peasy.
The other thing I love about the BBQ chicken and rice bowls, is all the vegetables. It’s got green beans, bell peppers, broccoli, and onion wedges. It felt like a healthy option leading up to Thanksgiving. You can eat this on a chilly November evening or at a summer picnic. I look forward to making these again and maybe trying baked beans because, again, I want to love this meal.
