BBQ Chicken & Corn Rice Bowls with Ranch Drizzle 🤤🐔
Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 cup BBQ sauce (your favorite kind!)
1 tbsp olive oil
1 cup long-grain rice
2 cups chicken broth
1 cup frozen corn (or 2 ears of fresh corn, kernels removed)
1 red bell pepper, diced
1/2 red onion, diced
1/4 cup chopped cilantro (optional)
Ranch dressing, for drizzling
Instructions:
1. Cook the rice: Rinse the rice under cold water until the water runs clear. Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the chicken: Cut the chicken breasts into 1-inch cubes. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (about 5-7 minutes).
3. Add BBQ sauce: Pour BBQ sauce over the chicken and cook for another 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and coated the chicken.
4. Sauté vegetables: While the chicken is cooking, heat a separate skillet over medium heat. Add the diced red bell pepper and red onion and sauté for 5-7 minutes, until softened. Stir in the frozen corn (or fresh corn kernels) during the last 2 minutes of cooking.
5. Assemble the bowls: Divide the cooked rice evenly among bowls. Top with the BBQ chicken, sautéed vegetables, and a sprinkle of cilantro (if using).
6. Drizzle with ranch: Drizzle each bowl generously with ranch dressing. Serve immediately and enjoy!