BBQ Chicken Rice Bowls
An easy rice bowl recipe with BBQ Ranch!
Servings: 4 servings
Calories: 821kcal
Ingredients
- 1 ½ cups white rice not cooked
- 3 cups chicken broth
- 1 lb chicken tenders
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 2 tablespoon olive oil
- 14 ounce canned black beans drained and rinsed
- 2 cups frozen corn cooked
- ½ cup ranch dressing
- ½ cup bbq sauce
- shredded cheddar cheese
- chopped cilantro
- tortilla strips
Instructions
- In a medium pot, add the rice and chicken broth.
- Bring to a simmer. Cover and cook for 12-15 minutes, stirring as needed, until the broth is absorbed and the rice is fluffy.
- While the rice is cooking, make the chicken.
- In a bowl, combine the chicken tenders, chili powder, paprika, onion powder, garlic powder, and salt. Stir well to combine.
- Heat the olive oil in a large skillet over medium heat.
- Add the chicken tenders and cook for 4-5 minutes on each side, until the chicken is cooked through.
- In a bowl, combine the ranch and BBQ sauce and stir to combine. Set aside.
- To assemble the bowls, add desired amount of rice to each bowl. Top with chicken, corn, black beans, cheddar cheese, tortilla strips, and cilantro. Drizzle with BBQ Ranch.
- Enjoy!
Notes
- Store leftovers in an airtight container for 3-4 days.
- Portion this out into individual portions for a great meal prep lunch!
Nutrition
Calories: 821kcal | Carbohydrates: 109g | Protein: 40g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1967mg | Potassium: 1210mg | Fiber: 11g | Sugar: 14g | Vitamin A: 531IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 4mg