In a large bowl, combine barbecue sauce, orange juice, cumin, chili powder, and 2 cloves garlic.
Reserve 1/4 cup for serving.
In a large skillet over MEDIUM heat, heat oil.
Add chicken and season with salt and pepper.
Cook for 8 minutes and flip, then pour 3/4 of the sauce over chicken breasts and cook 8 minutes more until chicken is cooked through and sauce has reduced slightly.
Transfer to a plate to let rest, then slice into cubes and let cool completely.
In a medium bowl, whisk together mayo, red wine vinegar, mustard, and remaining garlic.
In a large bowl, combine kale, cabbage, and carrots.
Pour dressing over the slaw ingredients and toss to combine.
Season with salt and pepper.
BUILD BOWLS --
Divide rice evenly between 3 bowls.
Divide chicken, slaw, corn, and pickles evenly between bowls.
Serving
Suggestions
Garnish with the remaining barbecue sauce and serve.
Originally Submitted
8/7/2020
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