Chicken and Rice Bowls with Ranch-Roasted Vegetables
Elevate your veggies and chicken with a dash of ranch. No‑recipe recipes skip the measurements, giving you freedom to eyeball, swap, and season to taste. See more no-recipe recipes here.
Ingredients(6)
broccoli, cauliflower and/or Brussels sprouts
olive oil
cooked brown rice or white rice
Leftover chicken (check out our Ranch Baked Chicken Breast or Whole Chicken recipes)
For safe meat preparation, reference the USDA website.
Steps(3)
- 1
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.
- 2
Roast in a 425°F oven for about 20-25 minutes, until caramelized and cooked through to your liking.
- 3
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 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. Drizzle with your favorite Ranch dressing.
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