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Avocado Ranch Chicken Bowls - Fresh, Creamy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (thighs stay juicier)
  • Chicken seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil
  • Grains/base: 2 cups cooked rice (white, brown, or jasmine), quinoa, or cauliflower rice
  • Veggies: 2 cups chopped romaine or spring mix, 1 cup cherry tomatoes (halved), 1 sliced cucumber, 1 ear corn (cooked, kernels removed) or 1 cup canned corn (drained), 1/4 small red onion (thinly sliced)
  • Optional add-ins: 1 avocado (sliced), pickled jalapeños, black beans, shredded cheddar or cotija, fresh cilantro
  • Avocado ranch: 1 ripe avocado, 1/2 cup plain Greek yogurt or sour cream, 1/4 cup mayonnaise (for richness), 2 tablespoons buttermilk or water (to thin), 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped chives (or 1/2 teaspoon dried), 1 garlic clove (minced) or 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, juice of 1/2 lime, 1/2 teaspoon kosher salt, black pepper to taste
  • Finishers: Lime wedges, hot sauce, extra herbs

Method
 

  1. Prep the chicken. Pat the chicken dry. In a bowl, mix garlic powder, onion powder, smoked paprika, chili powder, salt, pepper, and olive oil. Rub evenly over the chicken.
  2. Cook the chicken. Heat a large skillet over medium-high. Add a little oil if needed. Cook chicken 5–6 minutes per side, until browned and cooked through (internal temp 165°F). Rest 5 minutes, then slice or cube.
  3. Cook your base. While chicken cooks, prepare rice or quinoa according to package directions. Fluff with a fork. For extra flavor, stir in a squeeze of lime and a pinch of salt.
  4. Make the avocado ranch. In a blender or food processor, combine avocado, Greek yogurt, mayonnaise, buttermilk (or water), dill, parsley, chives, garlic, onion powder, lime juice, salt, and pepper. Blend until creamy. Adjust thickness with a splash more liquid, and salt to taste.
  5. Prep the veggies. Chop romaine, halve cherry tomatoes, slice cucumber and onion, and prepare corn. If using canned corn, rinse and drain. If you like, char corn in a dry skillet for extra flavor.
  6. Assemble the bowls. Add a scoop of grains to each bowl. Top with greens, chicken, tomatoes, cucumber, corn, and red onion. Add avocado slices if you’re not blending all the avocado into the dressing.
  7. Dress and finish. Drizzle with avocado ranch. Add lime wedges, hot sauce, or herbs. Taste and add a pinch of salt if needed.
  8. Serve right away. These bowls are at their best when the chicken and grains are warm and the veggies are crisp.