November 1, 2019
This recipe goes together quite quickly when using leftover chicken and rice.
Spicy Ranch Chicken Rice Bowl
Ingredients
- 1/2 cup ranch dressing (clean version recipe listed below)
- 1 tsp hot sauce of choice ( or more to taste)
- 1 tbsp each of finely chopped red and green pepper
- 1/2 tsp smoked paprika
- 1 tbsp butter
- 1 cup frozen or canned corn
- 1 tsp chilli powder
- 1 1/2 cups brown rice- cooked
- 1/2 cup quinoa -cooked
- 2 chicken breasts baked or leftover chicken chopped
- 1 avocado
- cherry tomatoes
- 1 cup bagged coleslaw or fresh thinly sliced cabbage
- hummus
- fresh greens of your choice
Instructions
Dressing – add the hot sauce to the 1/2 cup of ranch dressing, and set aside.
Cook the rice and quinoa as per package instructions ahead of time, leftover rice and quinoa work great.
Rice – Take 1 1/2 cups of the cooked rice and 1/2 cup of the cooked quinoa and lightly cook with a drizzle of olive oil, seasoning with 1 tsp of chilli powder, remove from heat and keep warm
Corn – in a frying pan, melt butter, add corn and red and green peppers, fry and season with smoked paprika
Chicken – cook the chicken breasts, or use leftover chicken, chop into bite-size pieces
Assemble the bowl – on the bottom and side of a 1/3 of the bowl spread about 2 tbsp of hummus, fill a 1/3 of the bowl with fresh greens, and a 1/3 of the bowl with your rice/quinoa mixture, place your chicken on top of the hummus. Add 1/2 a cup of your coleslaw mix, 1/2 a chopped avocado, cherry tomatoes, and the fried corn. Drizzle with spicy ranch dressing, and enjoy!
Clean Ranch Dressing
- 1 cup plain greek yogurt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp dried dill
- 1/2 tsp dried chives
- You can use 2-3 times the amount of fresh herbs if desired
- 1/2 small lemon juice
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 1/2 cup of milk of your choosing
Mix together and enjoy
