Ranch-Spiced Chicken & Corn Rice Bowls

Name: Ranch-Spiced Chicken & Corn Rice Bowls with Dark Meat Chicken, Roasted Zucchini & Creamy BBQ
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup White Rice; 1 unit Zucchini; 1 unit Corn; 4 tablespoon BBQ Sauce; 2 tablespoon Mayonnaise; 10 ounce Diced Skinless Dark Meat Chicken; 1 tablespoon Ranch Spice; Salt; Pepper; Cooking Oil

with Dark Meat Chicken, Roasted Zucchini & Creamy BBQ

Recipe Development TeamPublished on September 03, 2024

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For all you dark meat chicken fans in the house: Your day has dawned, and it couldn’t have happened to a nicer bowl! This family-friendly dinner starts with fluffy rice topped with seared ranch-seasoned chicken, corn, and tender roasted zucchini. Finish with a drizzle of tangy, creamy BBQ ranch sauce and serve it all up in a speedy 25 minutes.

Tags:

Protein Smart

•Easy Prep

Allergens:

Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

White Rice

1 unit

Zucchini

1 unit

Corn

4 tablespoon

BBQ Sauce

2 tablespoon

Mayonnaise

(Contains: Eggs)

10 ounce

Diced Skinless Dark Meat Chicken

1 tablespoon

Ranch Spice

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories740 kcal

Fat29 g

Saturated Fat4.5 g

Carbohydrate76 g

Sugar25 g

Dietary Fiber5 g

Protein34 g

Cholesterol155 mg

Sodium560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Strainer

•Paper Towel

•Baking Sheet

•Small Bowl

•Large Pan

Instructions

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Drain corn; pat dry with paper towels. • Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 14-16 minutes. • In a small bowl, combine BBQ sauce and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and corn in a single layer; season with Ranch Spice. Cook, stirring occasionally, until chicken is cooked through and corn is browned, 4-6 minutes. TIP: If corn begins to pop, cover pan.

• Fluff rice with a fork. • Divide rice and zucchini between shallow bowls in separate sections. Top rice with chicken and corn; drizzle with as much sauce as you like. Serve with any remaining sauce on the side.

Chicken is fully cooked when internal temperature reaches 165°.