kelsey nixon

Kelsey Nixon shares her easy, crowd-pleasing BBQ chicken, black bean + corn grain bowls that you can deconstruct for picky eaters.

Quick + Easy BBQ Chicken Dinner for Picky Eaters

tomato puree

molasses

apple cider vinegar

Worcestershire sauce

garlic

boneless

chicken thighs

Kosher salt and cracked black pepper

Tangy BBQ Sauce (above)

brown basmati or jasmine rice

black beans

drained and warmed

corn kernels

charred

grape tomatoes

red onion

avocados

cilantro

Lime wedges

shredded pepper Jack or cheddar cheese

Tangy BBQ Chicken Grain Bowls | Kelsey Nixon

For the tangy BBQ sauce, in a medium saucepan, whisk together the tomato puree, molasses, vinegar, Worcestershire sauce and garlic until fully combined

Turn the heat to medium and bring to a simmer

Reduce the heat to medium-low and simmer the sauce for 5 minutes, stirring often, until it has thickened slightly

Preheat the oven to 425°F, with a rack in the center

Line a rimmed baking sheet with foil and nestle a wire cooling rack inside

For the chicken, place the thighs in a large bowl and season liberally with salt and pepper on all sides

Add ½ cup of the BBQ sauce and toss until coated on all sides

Place the chicken on the prepared pan and bake for 5 minutes

Using a pastry brush, coat the chicken on both sides with half of the remaining ½ cup BBQ sauce and flip over

Remove from the oven and brush it with the remaining BBQ sauce

Turn the broiler on high and broil the chicken until the internal temperature reaches 165°F and it begins to brown on the edges, 4 to 6 minutes

Once cool enough to handle, roughly chop the chicken

To assemble, divide the rice among 6 bowls or plates

Top each bowl of rice with equal amounts of BBQ chicken followed by the black beans, corn, tomatoes, onion and avocado

Garnish with cilantro, lime and cheese, if desired

Serve with BBQ sauce drizzled over the top

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2022/05/23/2035899459846/16158_kelsey_nixon_recipe-408f77eb_1025778_5192.mp4

Watch Kelsey Nixon show you how to make quick &amp; easy grain bowls with BBQ chicken, black beans + corn—plus, her trick to make it picky eater-friendly.

How to Make Tangy BBQ Chicken Grain Bowls for Picky Eaters | Kelsey Nixon

Kelsey Nixon's Roasted Root Vegetables with Cider Vinaigrette

olive oil (EVOO)

sweet potato

halved lengthwise

carrots

sliced into ½-inch-thick rounds

parsnips

peeled and sliced into ½-inch-thick rounds

thyme leaves

Dijon mustard

honey

shallot

For the vegetables: Preheat the oven to 425°F

Put the oven rack in the top third of the oven

Line a baking sheet with foil or grease with olive oil

In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme

Season liberally with salt and pepper and toss to coat

Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes

For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot

Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette

https://cbsi-rachaelray-video-fastly.global.ssl.fastly.net/2019/04/26/1508052547669/9081_nixonvegetables_3987647193001_44543_5192.mp4

Roasted Root Vegetables with Cider Vinaigrette

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