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Sriracha Ranch Chicken Bowls

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A flavorful and colorful bowl combining tender chicken, fresh vegetables, and a spicy ranch dressing for a satisfying meal.

Ingredients

Protein

  • 1.5 pounds boneless skinless chicken breast (cut into small cubes)
  • 2 Tablespoons plain Greek yogurt
  • 2 teaspoons sriracha
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1.5 Tablespoons avocado oil

Vegetables

  • 1 medium english cucumber
  • 2 medium carrots (peeled)
  • 3 Tablespoons vinegar
  • 3 Tablespoons water
  • 1 teaspoon honey
  • 1/2 cup plain Greek yogurt
  • 1-2 Tablespoons sriracha (for ranch sauce)
  • 2 Tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons chopped fresh dill
  • 2 Tablespoons chopped fresh parsley
  • 1/4 teaspoon salt

Grains

  • 1 cup raw jasmine rice

Garnishes & Extras

  • 1 1/2 cups sliced grape tomatoes
  • 1 large Haas avocado (thinly sliced, optional)
  • as needed fresh dill (for garnish)
  • as needed fresh parsley (for garnish)

Instructions 

  • Cook rice with 1 2/3 cups water until tender, then fluff.
  • Whisk together Greek yogurt, sriracha, garlic powder, paprika, and salt to make marinade.
  • Toss chicken in marinade and let sit 5-10 minutes. Cook chicken in skillet with oil until golden and cooked through, about 5-7 minutes per side.
  • Peel cucumber and carrots into ribbons, then microwave vinegar, water, honey, and salt to make quick pickled vegetables. Pack ribbons into jar with pickling liquid and set aside.
  • Mix all ranch sauce ingredients. Assemble bowls with rice, chicken, pickled vegetables, grape tomatoes, optional avocado, drizzle of ranch, and herbs.

Notes

For extra flavor, let the chicken marinate longer and garnish with fresh herbs.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chicken, Ranch, Spicy