BBQ Chicken with Broccoli and Peas 1500x500
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4

BBQ Chicken with Broccoli and Peas


  • Small Saucepot
  • Large Saute Pan with Lid



  • Start by bringing 2 cups of water to a boil in a small saucepot
  • Once boiling, add the chicken base and rice to the water. Stir until the chicken base has separated and created a chicken stock. This will only take about 30 seconds. Then turn the heat down to low and cover with a lid. Allow to cook for 45 minutes.
  • Now, in a large saute pan with a lid add 1 cup water. Then place the chopped broccoli in the water. The broccoli is not to be submerged in the water, just sitting on top. Turn the heat up to medium-high and cover with a lid. Cook the broccoli, covered for 6 minutes.
  • While the broccoli is cooking chop your chicken breast into bite-sized pieces. Season your chicken with a little black pepper, cayenne pepper, and garlic powder. Reserving some of these seasonings for the rice.
  • Once the broccoli is done, remove it from the pan and set aside.
  • Using the same pan you cooked the broccoli in, turn the temperature to medium-low and add the oil to the pan. Once the oil is hot add your chopped chicken. Cook the chicken for about 10 minutes stirring every few minutes.
  • Once your chicken is just about cooked through add the BBQ sauce to the pan. Toss your chicken in the BBQ sauce, then cover with a lid and cook for another 2 minutes.
  • Remove the lid and arrange your chicken into an even layer, then top with your broccoli, and then your snap peas. Place the lid back on and cook for another 3-5 minutes covered. This is just enough to warm the broccoli and snap peas. If your rice is not done you can turn the heat to low and leave this covered until the rice is done.
  • Once the rice is done, season your rice with the red pepper flake, black pepper, garlic powder, and cayenne pepper.
  • Plate your rice. Give you chicken, broccoli, and peas a toss, then serve on top of the rice.
  • Sprinkle your scallions and serrano pepper, serve and enjoy!
BBQ Chicken with Broccoli and Peas 1500x500


Nutrition Facts
BBQ Chicken with Broccoli and Peas
Amount Per Serving
Calories 388 Calories from Fat 62
% Daily Value*
Fat 6.9g11%
Saturated Fat 0.3g2%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.3g
Cholesterol 92.1mg31%
Sodium 439.6mg19%
Potassium 385.5mg11%
Carbohydrates 47.3g16%
Fiber 6.8g28%
Sugar 4.9g5%
Protein 39.6g79%
Vitamin A 38.5IU1%
Vitamin C 83.8mg102%
Calcium 95.9mg10%
Iron 13.1mg73%
* Percent Daily Values are based on a 2000 calorie diet.
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This BBQ Chicken with Broccoli and Peas is such a great dinner recipe for the entire family. It tastes amazing and if you have little ones I am sure you will be able to get them to eat their veggies with this dish!

Macro Adjustments:

Below outlines the items in each macro group that are easily adjustable to meet your specific macros.


This is a low-fat recipe. However, you could increase the fat by choosing to cook with chicken thighs instead of chicken breasts.


Rice is the easiest source of carbs in this recipe to adjust. When making adjustments to the amount of rice you will also want to adjust the amount of water you boil it in.


Chicken breast is a great source of lean protein. You can easily increase or reduce the amount of chicken in this recipe to reach your protein macros.

Meal Prep:

Yes. This is a great dinner or lunch for meal prep and will last In the fridge for up to 5 days.

Freezer Friendly:

Yes. You can freeze this recipe for up to 6 months in an airtight container. However, I would not freeze the rice, I would cook that fresh instead of freezing. Rice never defrosts that great when not saturated in sauce.

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