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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bbq bowls with chicken Recipe

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This recipe for Bbq bowls with chicken is from Ana's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One canned chickpeas, drained and rinsed


One bag rotisserie chicken


One bag Normandy blend


yellow bell pepper seeded and sliced


One red onion
diced

2 tablespoons olive oil


1/4 teaspoon salt


1/4 teaspoon black pepper


2 cups cooked brown rice


One avocado, peel and pit removed, diced

Add lime juice 


Cucumber peeled and diced 


One cup Sweet and spicy barbecue sauce
Directions:
Directions:
Preheat the oven to 375. Line 2 rimmed baking sheet with parchment paper.



Spread out the chickpeas, normandy blend, bell peppers, and onion on the baking sheet. Drizzle With olive oil, sprinkle with salt and pepper, and toss to coat.

Spread them out in one even later. Roast for 20 minutes, mixed veggies, and swap the pans in the oven so the one on top is now on the bottom. Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy.

Chicken roasted on separate tray per package directions



Add 1/2 cup of cooked rice to each of four bowls. Divvy up the roasted vegetables, diced avocado equally among the bowls. Drizzle with a barbecue sauce.

 

 

 

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