BBQ Chicken and Sweet Potato Salad for Dinner

Once boiling, add rice to pot. Cover, reduce heat to a simmer, and cook until rice is tender, about 15 minutes. Turn off heat and let stand, covered, until ready to pack lunch. Meanwhile, drain and rinse corn. Core, deseed, and dice green pepper. Dice tomato. Finely chop cilantro. Halve, peel, and dice onion. Quarter lime. In a small bowl, combine tomato, cilantro, 2 TBSP onion, and the juice from 1 lime wedge. In another small bowl, combine barbecue sauce, hot honey, and the juice from another lime wedge.

Melt 2 TBSP butter in a large pan over medium-high heat. Add corn, green pepper, remaining onion, salt, and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. Transfer to a large bowl. Wipe out pan. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.

Once tender, remove sweet potatoes from baking sheet and transfer to bowl with veggies. Heat broiler to high. Transfer chicken to same baking sheet. Set aside half the barbecue sauce mixture for serving, then brush top of chicken with remaining half. Broil until sauce is tacky and beginning to char, about 3 minutes.

Stir half the salsa into bowl with veggies. Divide two thirds of the veggies between plates. Top each plate with a piece of chicken. Spoon remaining salsa over chicken. Serve with reserved barbecue sauce mixture on the side for drizzling over and any remaining lime wedges for squeezing over.