Add flavor to your chicken and veggie bowls with a sweet and savory BBQ ranch sauce!
Ingredients
For the chicken and veggies:
- 2 boneless, skinless chicken breasts
- 1 (16 oz) bottle Honey BBQ Ranch Dressing
- 1 zucchini, washed and sliced into 1/4» thick rounds
- 1 red bell pepper, washed, seeded and sliced
- 4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn)
- 1 avocado, peeled, seeded and sliced
- Fresh cilantro, for garnish, if desired
For the rice:
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 1/2 cups long grain white rice
- 1 teaspoon ground cumin
- 3 cups chicken broth
- 1 can black beans, washed and drained
Cooking Process
For the rice:
- Add oil to a saucepan over medium heat.
- Add chopped onion and rice and sauté, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.
- Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.
- Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
For the chicken and veggies:
- Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes.
- To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove or on the grill pan on the stove.
- After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
- Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top.
- Garnish with fresh cilantro, if desired.
Bon Appetit!