Grilled Chicken & Roasted Veggie Bowls with Chipotle Ranch 🤤🔥
Ingredients:
For the Grilled Chicken:
1.5 lbs boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
For the Roasted Vegetables:
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
1 pint cherry tomatoes
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Chipotle Ranch:
1 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice
1 tbsp chopped cilantro
1 chipotle pepper in adobo sauce, minced (plus 1 tsp adobo sauce)
1/2 tsp garlic powder
Salt and pepper to taste
For Serving:
Cooked quinoa or brown rice (about 2 cups cooked)
Instructions:
1. Prepare the Chicken: In a medium bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add chicken breasts and toss to coat.
2. Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes before slicing or shredding.
3. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss chopped bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 20-25 minutes, or until tender and slightly charred.
4. Make the Chipotle Ranch: In a small bowl, whisk together mayonnaise, sour cream, lime juice, cilantro, minced chipotle pepper, adobo sauce, and garlic powder. Season with salt and pepper to taste.
5. Assemble the Bowls: Divide cooked quinoa or brown rice among bowls. Top with grilled chicken, roasted vegetables, and a generous dollop of chipotle ranch. Enjoy!