Upside Down Barbecue Chicken Bowl

By lorik

Ingredients

• For the bowl:
• 9 to 12 ounces shredded broccoli slaw
• 1/4 cup ranch dressing
• 1 tablespoon olive oil
• 1 1/2 cups fresh or frozen corn kernels
• 1 medium red bell pepper, trimmed and small dice
• 2 cups finely shredded kale leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup roughly chopped or sliced almonds
• For serving:
• 2 cups shredded BBQ chicken, warmed
• Garlic bread

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Place the broccoli slaw and ranch dressing in a large bowl and toss to combine; set aside.

Heat the oil in a large frying pan over high heat until shimmering. Add the corn kernels and red pepper and sauté until browned, 2 to 3 minutes. Add the kale and cook just until wilted.

Transfer the mixture to the bowl with the broccoli slaw. Season with salt and pepper, add the almonds, and toss to combine.

To assemble the bowls, fill large bowls with the broccoli slaw mixture. Top with a scoop of BBQ chicken and serve with a slice of garlic bread.

Recipes Notes
• Storage: The leftover bowl mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Per serving, based on 4 servings. (% daily value)
Calories 284 Fat 17.2 g (26.4%) Saturated 2.1 g (10.4%) Trans
0.1 g Carbs 27.8 g (9.3%) Fiber 7 g (27.9%) Sugars 7 g Protein 8.6 g (17.1%) Cholesterol 3.8 mg (1.3%) Sodium
174.7 mg (7.3%)