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Healthy Ranch Chicken Grain Bowls Recipe with Fresh Veggies

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A quick, flavorful, and nutrient-packed bowl featuring ranch-seasoned grilled chicken, quinoa or brown rice, and fresh crunchy vegetables, perfect for clean eating and easy weeknight dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of half a lemon
  • 1 cup quinoa (170 g) or brown rice (cooked according to package instructions)
  • 1 ¾ cups water or low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • ½ cup radishes, thinly sliced (optional)
  • Fresh cilantro or parsley leaves for garnish
  • ¼ cup Greek yogurt (use dairy-free if preferred)
  • 1 tablespoon ranch seasoning mix (homemade or store-bought)
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa and 1 ¾ cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. (If using brown rice, cook according to package instructions, usually 40-45 minutes.)
  2. While the grains cook, combine dried parsley, garlic powder, onion powder, smoked paprika, dill, salt, and pepper in a small bowl. Rub this seasoning mix evenly over the sliced chicken breasts.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook for 4-5 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Squeeze lemon juice over the chicken just before removing from heat. Set aside to rest for 5 minutes, then slice into bite-sized pieces.
  4. While the chicken rests, chop cherry tomatoes, cucumber, carrots, avocado, and radishes. Toss them gently in a bowl to mix colors and textures.
  5. In a small bowl, whisk together Greek yogurt, ranch seasoning mix, apple cider vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
  6. Divide the cooked quinoa or rice among serving bowls. Top with the sliced ranch chicken, fresh veggies, and drizzle with the creamy ranch dressing. Garnish with fresh cilantro or parsley leaves.
  7. Serve immediately for the best balance of warm grains and chicken with crisp veggies and creamy dressing. For meal prep, keep components separate until ready to serve.

Notes

Marinate chicken with seasoning rub at least 15 minutes or overnight for more flavor. Rinse quinoa to avoid bitterness. Slice veggies uniformly for even texture. Drizzle dressing generously or serve on the side. Avoid overcrowding the pan when cooking chicken to get a golden crust. For low-carb, swap quinoa with cauliflower rice. Use dairy-free yogurt for dairy-free adaptation. Add cayenne pepper or sriracha for a spicy kick.

Nutrition

Keywords: healthy chicken bowl, ranch chicken, grain bowl, quinoa bowl, clean eating, fresh veggies, easy dinner, gluten-free, dairy-free option

Find it online: https://breezybake.com/healthy-ranch-chicken-grain-bowls-recipe-with-fresh-veggies-easy-bowl-ideas-for-clean-eating/