BBQ Chicken and Sweetcorn Rice Pots
Tender shredded chicken, sweetcorn and rice are coated in sweet, tangy barbecue sauce for a simple, satisfying meal.
9 min
Prep
43 min
Cook
4
Serves
620
Calories
Macros · per serving
46g protein
88g carbs
9g fat
Ingredients
For 4 servings
- 665 g chicken breast
- 250 g long-grain white rice
- 320 g frozen corn
- 160 g barbecue sauce
- 100 ml water
Instructions
- 1
Cook the long-grain white rice according to the package directions in the microwave. Place the chicken breast in a wide, shallow 3-litre microwave-safe casserole dish, cover with a microwave-safe vented lid and microwave at full power for 8–10 minutes until cooked through, then shred. Stir in the cooked rice, frozen corn, barbecue sauce and water, then spread evenly.
- 2
Cover with a microwave-safe vented lid. Using a 1000-watt microwave at full power (100%), heat for 6 minutes. Carefully uncover away from your face, stir thoroughly from the edges into the centre and rotate the dish half a turn.
- 3
Cover again and microwave at full power for 5 minutes. Stir thoroughly and check the temperature in several places, including the centre, with a food thermometer.
- 4
If any part is below 165°F/74°C, cover and continue microwaving at full power in 1-minute intervals, stirring, rotating and checking after each interval until the whole mixture reaches 165°F/74°C. Allow approximately 13–15 minutes of heating altogether; the exact time depends on the starting temperature and dish shape.
- 5
Leave covered to stand for 3 minutes, then stir and divide evenly among four serving bowls or pots. Serve immediately.
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