Southwest BBQ Chicken Rice Bowl

Here's what you'll need:

• 1 pound boneless, skinless chicken
• 1 cucumber 
• 1 red pepper 
• 2 eggs
• 1 avocado 
• 1 can of sweet corn 
• 1 can of black beans 
• 3 cups of white or brown rice 
• 2 tablespoons of ranch dressing

Instructions:

1. Cut up the chicken into small chunks. Marinate in BBQ sauce for a few hours. (Stubbs BBQ Sauce is highly recommended.)
2. Preheat the oven to 375 degrees F. 
3. Put the chicken into a baking dish and bake for 10-12 minutes or until chicken is cooked through. Remove from the oven and set aside to cool. 
4. Slice your cucumber and red pepper and set aside.
5. Open up your can of corn and black beans, drain and rinse in a colander. Set aside. 
6. Cut up your avocado into small chunks and set aside. 
7. Begin to make the rice according to the directions on the box.
8. Spray a small skillet with Pam and put over medium heat. When the skillet is warm, drop in two eggs and cover with a lid. Cook for about 2-3 minutes until the egg whites are cooked, leaving your yolk nice and runny. 
9.  Build your bowl. I recommend doing it in this order: 
   1. Rice 
   2. Chicken
   3. Corn and beans
   4. Red Pepper/Cucumber
   5. Avocado
   6. Lastly, your egg. 
10.  Top your bowl off by drizzling some remaining BBQ sauce or ranch dressing (or both).

This is a Mal Beck original.