Seared Chicken & Tangy BBQ Sauce

Wash and dry the fresh produce. 

STOVE: Cut off and discard the stems of the peppers; remove and discard the cores, then medium dice. Quarter the zucchini lengthwise; thinly slice crosswise.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Cut off and discard the stems of the peppers; remove and discard the cores, keeping the peppers intact. Quarter the zucchini lengthwise.

Cut off and discard the root ends of the scallions; cut into 1/2-inch pieces, separating the white bottoms and green tops. In a bowl, combine the creamy mustard sauce and barbecue sauce.

In a medium pot, combine the rice, white bottoms of the scallions, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

STOVE: Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board; loosely cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. Grill the seasoned chicken 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board and loosely cover with aluminum foil to keep warm.

STOVE: Add the sliced zucchini in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced peppers and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Season with salt and pepper to taste.
GRILL: Place the quartered zucchini and cored peppers in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the peppers, turning occasionally, 5 to 7 minutes, or until softened. Transfer to a cutting board. When cool enough to handle, roughly chop the grilled vegetables.  

To the pot of cooked rice, add the cooked vegetables and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and sauce. Garnish with the green tops of the scallions. Enjoy!