Course: Main Course
Cuisine: American
Servings: 4
Author: Lauren Allen
Ingredients
For the chicken and veggies:
- 2 boneless skinless chicken breasts
- 1 16 oz bottle Hidden Valley� Honey BBQ Ranch� Dressing
- 1 zucchini washed and sliced into 1/4'' thick rounds
- 1 red bell pepper washed, seeded and sliced
- 4 ears of grilled corn on the cob or substitute 1 1/2 cups cooked corn
- 1 avocado peeled, seeded and sliced
- Fresh cilantro for garnish, if desired
For the rice:
- 2 Tbsp vegetable oil
- 1/2 cup chopped onion
- 1 1/2 cups long grain white rice
- 1 tsp ground cumin
- 3 cups chicken broth
- 1 can black beans washed and drained
Instructions
For the rice:
- Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.
For the chicken and veggies:
- Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes.
- To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill (instructions here), or on the grill pan on the stove.
- After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
- Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.
source:http://tastesbetterfromscratch.com