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Let's Make Chipotle Ranch Chicken Bowls
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These Chipotle Ranch Chicken Bowls are made with chipotle ranch-infused grilled chicken, rice or quinoa, tons of fresh veggies, and all your favorite toppings! Great for meal prep and a protein packed dinner.
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Ingredients

  • 1 lb boneless skinless chicken breast (cut in half horizontally so they cook evenly)
  • 3/4 cup nonfat plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 tsp apple cider vinegar
  • 1 canned chipotle pepper in adobo (and adobo sauce, adjust to taste)
  • 3 tbsp ranch seasoning (store-bought or homemade; see notes)
  • [Bowl]
  • 2 cups cooked quinoa (or rice, cuali rice)
  • 2 cup shredded red cabbage
  • 1.5 cups canned black beans, rinsed and drained
  • 1 cup corn
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro
  • 1 avocado, chopped
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Let's Watch Chipotle Ranch Chicken Bowls
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Step 1 Add the yogurt, chipotle peppers, apple cider vinegar, and ranch seasoning to a blender. Blend until smooth and creamy. Taste and adjust as needed. If you dont love spicy, start with a single chipotle or just use the adobo sauce.
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Step 2 Marinate the chicken for 30 minutes in half of the chipotle ranch sauce and set aside the rest for drizzling.
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Step 3 When ready, heat a grill pan or outdoor over medium-high heat. Cook the chicken for 4-6 minutes per side until golden brown and cooked through. You can also cook the chicken in an airy fryer at 400 degrees for 10-12 minutes or in a cast iron skillet for 4-5 minutes per side.
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Step 4 Assemble the bowls with the cooked quinoa/rice, shredded red cabbage, black beans, corn, cherry tomatoes, green onions, cilantro, avocado, and sliced chicken. Drizzle with extra sauce.
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