BBQ Ranch Grilled Chicken and Veggie Bowls

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Step 1

for the rice: add oil to a sauce pan over medium heat. Add chopped onion and rice and sauté, stirring frequently, for 3 to 5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and a black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for five minutes. Remove lid and fluff gently with a fork. Set aside.

Step 2

for the chicken and veggies: place chicken in a shallow dish and baste with one heaping cup of hidden Valley honey barbecue ranch dressing. Refrigerate for at least 20 minutes.

Step 3

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. You can also cook the ears of corn on the grill or on the grill pan on the stove.

Step 4

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 five minutes before cutting.

Step 5

Spoon cooked rice into bowls. Top with chopped chicken, grilled zucchini, bell peppers, corn, and sliced avocado. Drizzle honey barbecue ranch sauce on top. Garnish with fresh cilantro, if desired.