Grilled Chicken Rice Bowl with Avocado and Ranch Dressing

Instructions

Step 1. Preheat a grill pan or outdoor grill to medium-high heat.

Step 2. In a small bowl, combine the paprika, garlic powder, onion powder, oregano, salt, and black pepper.

Step 3. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.

Step 4. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 5. Remove the chicken from the grill and allow it to rest for 5 minutes before slicing.

Step 6. While the chicken cooks, toss the cherry tomatoes with olive oil, salt, and pepper and roast them in a 400°F (200°C) oven for 10–12 minutes until slightly blistered.

Step 7. In a small bowl, whisk together the mayonnaise, sour cream, parsley, dill, lemon juice, garlic powder, onion powder, salt, and milk until smooth.

Step 8. Divide the cooked rice among serving bowls.

Step 9. Arrange the chopped lettuce, sliced avocado, roasted tomatoes, and sliced grilled chicken over the rice.

Step 10. Spoon the ranch dressing into a small serving cup or drizzle it over the bowl.

Step 11. Garnish with fresh parsley.

Step 12. Serve immediately and enjoy.

Storage and Reheating Tips

Store the chicken, rice, vegetables, avocado, and dressing separately in airtight containers in the refrigerator for up to 4 days.

Add fresh avocado just before serving to prevent browning.

Reheat the chicken and rice in the microwave or a skillet until warmed through.

Store the ranch dressing in a sealed container in the refrigerator for up to 5 days.

For meal prep, assemble the bowls without the avocado and dressing, then add them just before serving for the best freshness and texture.