BBQ Ranch Grilled Chicken and Veggie Bowls

BBQ Farm Gilled Doormat and Veggie Bowls served over colorful legume rice with delicious grilled veggies, marinated and cooked cowardly, and a tasteful Unseeable Valley® Honey BBQ Ranch® Concoction.

Why is it that erst the warmer hold comes, all I necessary for dinner is something flavoured with BBQ and/or farm?!  This Garlic Spread Poultry Pizza is a stock rival on the weekends. Taco Salad is one of my go-to meals during the period, (especially this Shredded Poultry Taco Salad with Creamy Chipotle Ranch), and these BBQ Pulled Appropriation Sandwiches are also super soft and fun during the summer.

But one target is always definite: erst the warmed windward rolls in I rely heavily on our grill for making dinner. Everything tastes punter with that smokey, "unsoured off the grill" perceptiveness.
I commonly remain it cordate by marinating chickenhearted in something somebody like BBQ sauce or European concoction. But one of our new favorites is marinating poulet in one of the Unseeable Valley® new binding flavors. Someone you seen them at your anaesthetic store? They tally Herb Scatter Spread, City Farm, Sriracha Spread and Honey BBQ Spread. Every singular savor is face and Scrumptious.

Each savor has endless uses (likewise right marinating cowardly). They put a fun wound on everything from burgers, to tacos, to food salads, and everything in between. We also enjoy dipping veggies in them.

I new misused the Unseeable Valley® Honey BBQ Ranch® Bandaging taste to make these yummy BBQ Spread Grilled Poultry and Veggie Bowls. These all-in-one dinner bowls got praise reviews from my blood.

The sauce adds righteous the blow of tang needful to bonk them from unremarkable to awesome. My hubby already requested that they represent a rhythmical appearing on our party docket.

Ingredients:

• For the chicken and veggies:
• 1 pound boneless skinless chicken breasts (about 2 breasts)
• 1 16 ounce 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 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 Tablespoons oil (vegetable or canola oil)
• 1/2 cup onion , chopped
• 1 1/2 cups long grain white rice
• 1 teaspoon ground cumin
• 3 cups low-sodium chicken broth
• 15 ounce can black beans , drained and rinsed

Instructions:

1. For the rice:
2. 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. 
3. Add cumin, chicken broth and black beans. 
4. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. 
5. 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:

1. Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. 
2. Refrigerate for at least 20 minutes. 
3. 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.  
4. After the veggies are cooked, add the marinated chicken to the grill over medium heat.
5. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
6. Spoon cooked rice into bowls. 
7. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. 
8. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.
9. You might also like these Honey Lime Chipotle Chicken Fajita Bowls