Description
A delicious chicken bowl featuring tender chicken infused with smoky spices, fresh vegetables, and a tangy BBQ ranch dressing.
Ingredients
- 1 pound (450 g) boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups (320 g) cooked brown rice or quinoa
- 1 cup (150 g) corn kernels (fresh, canned, or frozen)
- 1 cup (150 g) black beans, rinsed and drained
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) diced red onion
- 1/2 cup (75 g) shredded lettuce or baby spinach
- 1/4 cup (60 g) light ranch dressing
- 2 tablespoons BBQ sauce
- 1/4 cup (30 g) shredded cheddar cheese
- Optional: fresh cilantro or green onions for garnish
Instructions
- In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper.
- Rub the mixture evenly over the chicken and marinate for 10 minutes.
- Heat a grill pan or skillet over medium-high heat.
- Cook chicken for 6–7 minutes per side, until the internal temperature reaches 165°F (74°C).
- Allow chicken to rest for 5 minutes before slicing into strips.
- Cook brown rice or quinoa as directed.
- Prep the vegetables: halve cherry tomatoes, dice onion, shred lettuce, and rinse beans; heat corn if frozen.
- In each bowl, add cooked grains as the base.
- Arrange corn, beans, tomatoes, onion, greens, and sliced chicken on top.
- In a small bowl, mix the ranch dressing and BBQ sauce, then drizzle it over each bowl.
- Sprinkle with cheese and garnish with cilantro or green onions if desired.
- Serve warm or chilled.
Notes
To take this dish to the next level, consider adding fresh lime juice or sliced jalapeños for flavor enhancement. This bowl can also be made vegetarian using grilled tofu.
