Servings: 4-6

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes

Ingredients:

• 1 tablespoon avocado oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound ground chicken
• Salt and pepper to taste
• 1 teaspoon chili powder
• ¼ cup no sugar added ketchup
• ¼ cup no sugar added BBQ sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon red wine vinegar
• 1 teaspoon yellow mustard
• ½ cup water
• 20 ounces frozen sweet potato fries
• 2 90-second microwavable whole grain brown rice packets

Toppings:

• Pickled jalapenos
• 4 bell peppers, sliced
• Shredded cheddar cheese
• Hamburger style dill pickle slices

Instructions:

1. If using an oven for the sweet potato fries, preheat the oven to package instructions and place fries in the oven first. If using an air fryer, you will cook fries in step 7.
2. In a large skillet, heat avocado oil over medium-high heat. Once the oil is heated, add the onions. Cook for about 5 minutes until softened. Add garlic and cook for another few minutes.
3. Add in the ground chicken and break it up, cooking until fully browned and no pink remains. Add the salt, pepper, and chili powder. Mix until well combined.
4. Add in the ketchup, BBQ sauce, Worcestershire sauce, red wine vinegar, yellow mustard, and water. 
5. Let it simmer over medium heat for 10-15 minutes or until thickened. You can add more water if the sauce is too thick!
6. While the meat is cooking, slice bell peppers into thin slices and sauté with avocado oil in a medium-sized pan over medium heat.
7. Add the sweet potato fries into an air fryer and cook according to the package instructions.
8. Place microwavable rice into the microwave and cook to package instructions.
9. To build the bowl: Add the base of brown rice and sweet potato fries. Top with ground chicken and any toppings you would like. Enjoy!