BBQ Ranch Grilled Chicken and Veggie Bowls

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By Brittney Martin

BBQ Ranch Grilled Chicken and Veggie Bowls

Name: BBQ Ranch Grilled Chicken and Veggie Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts ((about 2 breasts)); 1 16 ounce bottle Hidden Valley® Honey BBQ Ranch® Dressing; 1 zucchini (, washed and sliced into 1/4'' thick rounds); 1 red bell pepper (washed, seeded and sliced); 4 ears 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); 2 Tablespoons oil ((vegetable or canola oil)); 1/2 cup onion (, chopped); 1 1/2 cups long grain white rice; 1 teaspoon ground cumin; 3 cups low-sodium chicken broth; 15 ounce can black beans (, drained and rinsed)

13 steps

Prep:15minCook:35min

BBQ Ranch Gilled Chicken and Veggie Bowls served over black bean rice with delicious grilled veggies, marinated and grilled chicken, and a delicious Hidden Valley® Honey BBQ Ranch® Dressing.

Updated at: Thu, 17 Aug 2023 12:06:30 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1040.9 kcal (52%)

Total Fat54.5 g (78%)

Carbs99 g (38%)

Sugars13.9 g (15%)

Protein45.4 g (91%)

Sodium1426 mg (71%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundboneless skinless chicken breasts

about 2 breasts

1 x 16 ouncehoney bbq ranch dressing

bottle

1zucchini

washed and sliced into 1/4'' thick rounds

1red bell pepper

washed, seeded and sliced

4 earscorn on the cob

grilled, or substitute 1 1/2 cups cooked corn

1avocado

peeled, seeded and sliced

fresh cilantro

for garnish, if desired

2 tablespoonsoil

vegetable or canola oil

½ cuponion

chopped

1 ½ cupslong grain white rice

1 teaspoonground cumin

3 cupslow-sodium chicken broth

15 ouncecan black beans

drained and rinsed

Instructions

For the rice:

Step 1

Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.

Step 2

Add cumin, chicken broth and black beans.

Step 3

Bring to a boil, reduce heat to low, cover and cook for 20 minutes.

Step 4

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:

Step 5

Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing.

Step 6

Refrigerate for at least 20 minutes.

Step 7

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 8

After the veggies are cooked, add the marinated chicken to the grill over medium heat.

Step 9

Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.

Step 10

Spoon cooked rice into bowls.

Step 11

Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado.

Step 12

Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

Step 13

You might also like these Honey Lime Chipotle Chicken Fajita Bowls!