why make this recipe
Sriracha Ranch Chicken Bowls are a delicious and healthy meal that combines the flavors of spicy sriracha with creamy ranch dressing. This dish is great for lunch or dinner, and it’s easy to make. You get protein from the chicken, fresh vegetables, and warm rice, making it a complete meal. Plus, it’s customizable, so everyone can tweak it to their liking!
how to make Sriracha Ranch Chicken Bowls
Ingredients :
- 1 1/2 pounds boneless skinless chicken breast (cut into small cubes)
- 2 Tablespoons plain Greek yogurt
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 1/2 Tablespoons avocado oil
- 1 medium English cucumber
- 2 medium carrots (peeled)
- 3 Tablespoons vinegar
- 3 Tablespoons water
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1-2 Tablespoons sriracha
- 2 Tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1 cup raw jasmine rice
- 1 1/2 cups sliced grape tomatoes
- 1 large Haas avocado (thinly sliced – NOTE BELOW, optional)
- fresh dill (as garnish)
- fresh parsley (as garnish)
Directions :
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Combine the rice with 1 2/3 cups water in a medium pot. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes, then turn off the heat and let sit for 5 minutes before uncovering and fluffing.
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In a large bowl, whisk together the Greek yogurt, sriracha, garlic powder, paprika, and salt.
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Toss the cubed chicken in the marinade and let it sit for at least 5-10 minutes.
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Meanwhile, use a peeler to peel the cucumber and carrots into ribbons for the pickled mixture. Cut all strips in half so they aren’t too long.
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In a glass jar (microwave safe), mix all the Quick Pickled Cucumber/Carrots ingredients (except for the carrots and cucumbers) and microwave for 1 minute until boiling. Carefully pack the ribboned cucumber and carrot into the jar. Set aside for later.
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Heat a skillet over medium-high heat with 1 1/2 Tablespoons avocado oil.
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Cook the chicken for about 5-7 minutes per side, or until golden brown and fully cooked. Remove from heat and keep warm, set aside.
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In another medium bowl or glass measuring cup, mix together all the Ranch Sauce ingredients.
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Assemble each bowl with: cooked rice, chicken, pickled vegetables, grape tomatoes, avocado (optional), a drizzle of the ranch dressing, and garnish with fresh dill and/or parsley.
how to serve Sriracha Ranch Chicken Bowls
You can serve Sriracha Ranch Chicken Bowls warm. Each person can customize their bowl to their taste by adding extra toppings like more sriracha or herbs. The vibrant colors of the fresh veggies and the chicken make it appealing!
how to store Sriracha Ranch Chicken Bowls
If you have leftovers, keep them in an airtight container in the fridge. They should be good for up to 3 days. Reheat thoroughly before eating. If you want to keep the pickled veggies fresh longer, store them separately.
tips to make Sriracha Ranch Chicken Bowls
- Marinate the chicken longer if you have time; this will enhance the flavors.
- Gradually add sriracha to the ranch dressing based on your heat preference.
- Use leftover chicken or rotisserie chicken for a quicker meal.
variation
You can switch up the veggies according to what you have. Bell peppers, radishes, or even corn can work well. You could also substitute quinoa for rice for a different grain.
FAQs
Can I make this dish spicy?
Yes! You can add more sriracha to both the chicken marinade and the ranch dressing to increase the heat.
What type of rice works best for this recipe?
Jasmine rice is recommended for its fragrant aroma and fluffy texture, but you can use any rice you prefer.
Is it necessary to pickle the vegetables?
No, pickling is optional. You can simply slice the cucumber and carrots fresh if you prefer a crunchier texture.
