Chipotle Ranch Chicken, Avocado, Zucchini Rice Bowl
Ingredients(9)
olive oil
1½ tablespoons
boneless, skinless chicken breasts
1 pound (2–3 total)
kosher salt
1 teaspoon
ground black pepper
½ teaspoon
cooked brown rice
4 cups
large diced zucchini, steamed
1½ cups
large or 2 small avocados, peeled, pitted and diced
1
halved grape tomatoes
1 cup
½ cup
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat the oven to 425°F.
- 2
Heat 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.
- 3
Transfer 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.
- 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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