Chipotle Ranch Chicken, Avocado, Zucchini Rice Bowl
This Chipotle Chicken Rice Bowl recipe, made with Hidden Valley Ranch, brings bold, smoky chipotle flavor to tender chicken over fluffy rice. Easy to make and perfect for a satisfying weeknight dinner, it's a bowl that's both hearty and delicious.
Ingredients(9)
olive oil
1½ tablespoons
boneless, skinless chicken breasts
1 pound (2–3 total)
kosher salt
1 teaspoon
ground black pepper
½ teaspoon
cooked brown rice
4 cups
large diced zucchini, steamed
1½ cups
large or 2 small avocados, peeled, pitted and diced
1
halved grape tomatoes
1 cup
½ cup
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat the oven to 425°F.
- 2
Heat the oil in a large ovenproof nonstick frying pan over medium-high heat. Season chicken with salt and pepper and cook until browned on one side, about 5 minutes, then turn over and cook a few minutes more.
- 3
Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes. Let rest for at least 5 minutes before cutting into ½-inch-thick slices.
- 4
To assemble, divide rice between four bowls and top each with some of the sliced chicken, zucchini, avocados and tomatoes. Drizzle each bowl with 2 tablespoons of Hidden Valley™ Southwest Chipotle Ranch and serve immediately.
Have You Tried These Yet?
Ranch Swag
- Save
- Share
- Text
