Chicken Coleslaw Bowl

Ingredients List

• 1 tbsp (15 ml) St-Hubert BBQ Seasoning
• 1 container 1 lb (454 g) St-Hubert Creamy Coleslaw
• 1 c (250 ml) long grain rice
• 2 or 3 chicken breasts, deboned
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) wine or cider vinegar
• 1 green onion, chopped
• Salt and freshly ground pepper
• 3 cup (750 ml) mixed lettuce / baby spinach
• ½ yellow pepper, chopped
• 2 small tomatoes, quartered
• 1 avocado, sliced

Preparation Instructions

1. Cook rice according to package instructions and let cool.
2. Place chicken breasts in an ovenproof dish and sprinkle with BBQ seasoning.
3. Bake at 375 °F (190 °C) for 20 to 25 minutes or until chicken is cooked through. Remove from oven and let cool if used for lunches.
4. Mix oil with vinegar and green onion. Season to taste.
5. In 4 bowls or lunch dishes, divide the cooled rice.
6. Add lettuce, chopped bell pepper, tomato wedges, chicken slices and avocado slices.
7. Top with coleslaw, add dressing and serve.

Suggestion:

• This recipe can be made with leftover cooked chicken and cooked rice. When making dinner, plan to make extra for lunches or another dinner for quicker meal prep.