Spicy BBQ Chicken with Brown Rice and Roasted Brussels Sprouts

Step 1: Prepare the chicken

In a large bowl, toss the chicken breasts with the barbecue sauce, smoked paprika, chili powder, cayenne pepper, and black pepper until evenly coated.

• 4 pounds chicken breasts (boneless, skinless)
• 1 cup barbecue sauce
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper

Step 2: Cook the brown rice

Bring 4 cups of water to a boil in a medium saucepan. Add the brown rice, cover, and reduce heat to low. Simmer for 25-30 minutes until rice is tender and water is absorbed.

• 2 cups uncooked brown rice
• 4 cups water

Step 3: Roast the Brussels sprouts

Preheat oven to 400°F. Toss the trimmed and halved Brussels sprouts with the olive oil, garlic, and a pinch of salt and pepper. Spread in a single layer on a baking sheet. Roast for 18-22 minutes, tossing halfway, until sprouts are tender and lightly browned.

• 1 pound Brussels sprouts (trimmed and halved)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• Salt and pepper to taste

Step 4: Finish the chicken

While the rice and Brussels sprouts are cooking, cook the chicken in a large skillet over medium-high heat for 6-8 minutes per side, or until cooked through.

• Marinated chicken from step 1

Step 5: Assemble the dish

Serve the spicy BBQ chicken with the brown rice and roasted Brussels sprouts. Top the chicken with a dollop of sour cream.

• Cooked chicken from step 4
• Cooked brown rice from step 2
• Roasted Brussels sprouts from step 3
• 1/2 cup sour cream