Ingredients (9)
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olive oil 1½ tablespoons
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boneless, skinless chicken breasts 1 pound (2–3 total)
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kosher salt 1 teaspoon
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ground black pepper ½ teaspoon
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cooked brown rice 4 cups
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large diced zucchini, steamed 1½ cups
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large or 2 small avocados, peeled, pitted and diced 1
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halved grape tomatoes 1 cup
Steps (4)
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1Preheat the oven to 425°F.
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2Heat the oil in a large ovenproof nonstick frying pan over medium-high heat. Season chicken with salt and pepper and cook until browned on one side, about 5 minutes, then turn over and cook a few minutes more.
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3Transfer the pan to the oven and roast until the chicken is cooked through, about 12 minutes. Let rest for at least 5 minutes before cutting into ½-inch-thick slices.
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4
To assemble, divide rice between four bowls and top each with some of the sliced chicken, zucchini, avocados and tomatoes. Drizzle each bowl with 2 tablespoons of Hidden Valley® Smokehouse Secret Sauce and serve immediately.
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