Description
Sriracha Ranch Chicken Bowls are a bold and satisfying meal featuring juicy seasoned chicken, fluffy rice, crisp vegetables, creamy ranch dressing, and a spicy Sriracha kick. This balanced bowl is perfect for meal prep and easy customization.
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels
- 1 cup shredded lettuce
- 1 avocado, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup ranch dressing
- 2 to 3 tablespoons Sriracha sauce
- Fresh cilantro for garnish (optional)
Instructions
- Season the chicken breasts on both sides with garlic powder, paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 6 to 7 minutes per side, or until fully cooked and golden brown. Let rest for a few minutes, then slice into strips.
- In a small bowl, mix the ranch dressing with Sriracha sauce until smooth. Adjust the spice level to taste.
- Divide the cooked rice evenly among four serving bowls.
- Top each bowl with sliced chicken, cherry tomatoes, corn, shredded lettuce, avocado slices, and red onion.
- Drizzle the Sriracha ranch sauce over the top and garnish with fresh cilantro if desired. Serve immediately.
Notes
- Swap white rice with brown rice, quinoa, or cauliflower rice for variation.
- Grill the chicken for a smoky flavor.
- Use roasted chickpeas or crispy tofu for a vegetarian option.
- Store components separately in airtight containers in the refrigerator for up to 4 days.
- Reheat rice and chicken before assembling; add avocado fresh before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
