BBQ Ranch Chicken Bowls

I have been making this dish for a few years now. One of my best friends showed me this dish and every time I make it, it brings me back to when we were roommates in our little apartment. I have since changed this dish up a bit and it has now become a regular requested meal from my boyfriend. This dressing can be substituted with any of your favorite ranch dressings.

Ingredients

For the chicken

2 chicken Breasts, cubed

1 tsp vegetable oil

1 1/2 zucchini, sliced

1 bell pepper, cubed

1/2 C corn

For the rice

1 C rice

2 C water

1 C black beans

1/2 C red onion, diced

1 tsp cumin

1 tsp cilantro, dried or fresh

1 1/2 tsp chicken bouillon

For the dressing (Honey BBQ Ranch)

1 C mayonnaise

1/2 C sour cream

1/2 C buttermilk

1 packet ranch seasoning mix

1/2 C BBQ sauce

Combine all ingredients, place in a jar and store in the refrigerator

Combine the chicken and 1/2 C dressing in a bowl. Place in the refrigerator for at least 30 minutes.

In a pan over medium-high heat, add the oil. Once heated, add the zucchini and bell pepper.

Stir and continue cooking until the veggies are slightly browned and bell peppers have softened.

In the meantime, start the rice.

In a pot over medium-high heat, add all of the rice ingredients. Stir and bring to a boil. Once simmering, cover with a lid and lower heat to low. Continue simmering for 20 minutes or until water is absorbed and rice is fluffy.

Remove the veggies from the pan and set aside.

Pour the chicken and dressing into the heated pan. Make sure the pieces are evenly distributed throughout the pan and let sit until browned.

Flip chicken pieces and lower heat to medium. Continue cooking until chicken is fully cooked.

Add the veggies, including the corn, back to the pan. Add another 2 Tbsp of dressing, stir to combine and let cook on medium-low until everything is heated through and rice is done.

Serve topped with avocado, cheese, salsa and more dressing if desired.