BBQ Tex-Mex Chicken Bowls with Chopped Mariani Hickory Smoked Almonds

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INGREDIENTS

For the slaw

  • 3 cups shredded cabbage

  • 1 scallion, sliced

  • 2 tablespoon mayonnaise

  • Juice of 1 lime

  • Salt and pepper, to taste

For the salsa

  • 1 cup corn kernels

  • 1 cup black beans, drained and rinsed

  • 1 cup diced tomatoes (fresh or canned)

  • Juice of 1 lime

  • Salt and pepper, to taste

For the chicken

  • 1 lb. boneless skinless chicken thighs

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ⅓ cup barbeque sauce

For assembling the bowls

  • 2 cups brown rice, cooked

  • ½ cup Mariani Hickory Smoked Almonds, chopped

  • 1 avocado, sliced

  • 4 lime wedges

INSTRUCTIONS

  1. Preheat the oven to 400℉ and line a baking sheet with parchment paper.   Add the chicken to a mixing bowl with the olive oil, salt, pepper, and 2 tablespoons of barbeque sauce.  Toss until the chicken is evenly coated with barbeque sauce.  Transfer to the oven and bake for 40 minutes.

  2. While the chicken is cooking, make the slaw.  Add the cabbage, scallion, mayonnaise, lime juice, salt, and pepper to a large bowl and toss until the cabbage is all thinly coated with mayonnaise.

  3. When the chicken is finished baking, let it rest for 5 minutes.  Then transfer it to a clean bowl and use 2 forks to shred it into bite-sized pieces.  Pour the rest of the barbeque sauce over the shredded chicken and toss until all of the chicken is evenly coated.

  4. Make the salsa.  Add the corn, black beans, tomatoes, lime juice, salt, and pepper to a medium bowl and toss until combined.

  5. Assemble the bowls.  Add ½ cup of rice to a serving bowl.  Spoon some salsa and slaw on top.  Finally add the shredded chicken, and top with 2 tablespoons of chopped hickory smoked almonds, a few avocado slices, and a lime wedge.