Chicken and Rice Bowls with Ranch-Roasted Vegetables

Elevate your veggies and chicken with a dash of ranch.

    Chicken and Rice Bowls with Ranch-Roasted Vegetables
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    Chicken and Rice Bowls with Ranch-Roasted Vegetables

    For safe meat preparation, reference the USDA website.

    Steps(3)

    • 1

      Fill a sheet pan with any combination of broccoli, cauliflower and/or halved Brussels Sprouts. Drizzle with a few tablespoons of olive oil and shake a couple tablespoons of Hidden Valley® Original Ranch® Seasoning Shaker over the top. Toss to coat.

    • 2

      Roast in a 425-degree oven for about 20-25 minutes, until caramelized and cooked through to your liking.

    • 3

      While the vegetables are cooking, fill four bowls about halfway up with your favorite brown or white rice. Top each with a handful of shredded leftover rotisserie chicken. Add the hot vegetables when they come out of the oven, and serve immediately, drizzled with a little bit of extra virgin olive oil and a sprinkle of salt.


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