Ingredients
BBQ Ranch Sauce:
- 1/4 tsp Fresh dill
- 1/4 cup Barbecue sauce
- 2 TBSP Mayonnaise
- 2 TBSP Buttermilk
- 1 TBSP Greek yogurt
- 1/4 TBSP Honey
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Chicken and Veggies:
- 10 oz Chicken breast boneless skinless butterflied
- 1 Zucchini sliced into 1/4” thick rounds
- 1 Red bell pepper seeded and sliced
- 1 ear Corn
- 1 Avocado pitted and sliced
- Fresh cilantro for garnish
Rice:
- 1/2 cup White rice rinsed
- 1/4 cup Onion chopped
- 1 TBSP Extra-virgin olive oil
- 1/4 tsp Ground cumin
- 1 cup Chicken broth
- 7 ounces Black beans drained and rinsed
Lemonade
- 24 oz Lemonade cold
Instructions
- Make BBQ Ranch Sauce: Chop dill. Combine all sauce ingredients and mix well in a bowl. Season with salt and pepper to taste.
- Prep chicken: Prep chicken per instruction above and place in a shallow dish. Baste with ¾ cup BBQ Ranch Dressing. Transfer to the refrigerator to marinate for 20 minutes. While the chicken is marinating, make the rice and prep vegetables.
- Prep the rice and onion per instruction above.
- Make rice: 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 turn golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover with a lid and cook until tender, about 20 minutes.
- Preheat a grill or griddle pan on medium heat.
- Prep the zucchini, bell pepper, and corn per instruction above. Season with salt and pepper.
- Cook veggies: Grill the zucchini, bell peppers, and corn on all sides until nicely charred and tender. Remove from the heat and set aside.
- Cook chicken: Grill the chicken on both sides, flipping once, to an internal temperature of 160°F (70°C) using a thermometer. Remove to a plate to rest for about 5 minutes.
- Finish rice: Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork.
- Finish chicken: Chop into bite sized pieces.
- Prep avocado per instruction above.
- Compose bowl: Spoon rice and beans into bowl(s). Top with chicken, grilled zucchini, bell peppers, corn, and sliced avocado. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro.
- Serve: Enjoy the bowl with lemonade.
Notes
Pro tip: Butterfly the chicken: Lay the breasts down on a cutting board. Using a sharp knife parallel to the cutting board, slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound them even to 1/4 inch thick using a mallet or small frying pan or rolling pin.
Nutrition
Calories: 1129kcal | Carbohydrates: 149g | Protein: 50g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 1411mg | Potassium: 2079mg | Fiber: 20g | Sugar: 64g | Vitamin A: 2494IU | Vitamin C: 110mg | Calcium: 133mg | Iron: 5mg
BBQ Chicken Bowl
Ingredients
BBQ Ranch Sauce:
- 1/4 tsp Fresh dill
- 1/4 cup Barbecue sauce
- 2 TBSP Mayonnaise
- 2 TBSP Buttermilk
- 1 TBSP Greek yogurt
- 1/4 TBSP Honey
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Chicken and Veggies:
- 10 oz Chicken breast boneless skinless butterflied
- 1 Zucchini sliced into 1/4” thick rounds
- 1 Red bell pepper seeded and sliced
- 1 ear Corn
- 1 Avocado pitted and sliced
- Fresh cilantro for garnish
Rice:
- 1/2 cup White rice rinsed
- 1/4 cup Onion chopped
- 1 TBSP Extra-virgin olive oil
- 1/4 tsp Ground cumin
- 1 cup Chicken broth
- 7 ounces Black beans drained and rinsed
Lemonade
- 24 oz Lemonade cold
Instructions
- Make BBQ Ranch Sauce: Chop dill. Combine all sauce ingredients and mix well in a bowl. Season with salt and pepper to taste.
- Prep chicken: Prep chicken per instruction above and place in a shallow dish. Baste with ¾ cup BBQ Ranch Dressing. Transfer to the refrigerator to marinate for 20 minutes. While the chicken is marinating, make the rice and prep vegetables.
- Prep the rice and onion per instruction above.
- Make rice: 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 turn golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover with a lid and cook until tender, about 20 minutes.
- Preheat a grill or griddle pan on medium heat.
- Prep the zucchini, bell pepper, and corn per instruction above. Season with salt and pepper.
- Cook veggies: Grill the zucchini, bell peppers, and corn on all sides until nicely charred and tender. Remove from the heat and set aside.
- Cook chicken: Grill the chicken on both sides, flipping once, to an internal temperature of 160°F (70°C) using a thermometer. Remove to a plate to rest for about 5 minutes.
- Finish rice: Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork.
- Finish chicken: Chop into bite sized pieces.
- Prep avocado per instruction above.
- Compose bowl: Spoon rice and beans into bowl(s). Top with chicken, grilled zucchini, bell peppers, corn, and sliced avocado. Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro.
- Serve: Enjoy the bowl with lemonade.
Notes
Pro tip: Butterfly the chicken: Lay the breasts down on a cutting board. Using a sharp knife parallel to the cutting board, slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound them even to 1/4 inch thick using a mallet or small frying pan or rolling pin.
Nutrition
Calories: 1129kcalCarbohydrates: 149gProtein: 50gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 101mgSodium: 1411mgPotassium: 2079mgFiber: 20gSugar: 64gVitamin A: 2494IUVitamin C: 110mgCalcium: 133mgIron: 5mg
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