Chicken and Rice Bowls with Ranch-Roasted Vegetables
Elevate your veggies and chicken with a dash of ranch.
This dish is inspired by our latest food obsession, the no-recipe recipe. Unlike a traditional recipe, this dish doesn’t call for a list of fixed ingredients, so you can customize it to fit your tastes. Explore all of our no-recipe recipes here, and shake up some mealtime magic, your way.
For safe meat preparation, reference the USDA website.
- To get started: Fill a sheet pan with any combination of broccoli, cauliflower and/or halved Brussels Sprouts. Drizzle with a few tablespoons of olive oil and shake a couple tablespoons of Hidden Valley® Original Ranch® Seasoning Shaker over the top. Toss to coat.
- Roast in a 425-degree oven for about 20-25 minutes, until caramelized and cooked through to your liking.
- While the vegetables are cooking, fill four bowls about halfway up with your favorite brown or white rice. Top each with a handful of shredded leftover rotisserie chicken. Add the hot vegetables when they come out of the oven, and serve immediately, drizzled with a little bit of extra virgin olive oil and a sprinkle of salt.
Did you make this recipe?
I made it
(66 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!