Name: Sriracha Ranch Chicken Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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, peeled into ribbons; 2 medium carrots, peeled into ribbons; 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 2/3 cups water (for cooking rice); 1 1/2 cups sliced grape tomatoes; 1 large Haas avocado, thinly sliced (optional); Fresh dill, for garnish; Fresh parsley, for garnish

Jump to Recipe· 3.9 from 70 reviews

If you’re craving a dish that is bursting with vibrant flavors and a perfect balance of spicy, creamy, and tangy, the Sriracha Ranch Chicken Bowls Recipe is your new go-to meal. This lively combination of tender, marinated chicken, fluffy jasmine rice, quick-pickled veggies, and a luscious sriracha ranch dressing makes every bite an absolute delight. It’s a bowl that not only satisfies your hunger but also delights your taste buds with a pleasing mix of textures and flavors, making it perfect for lunch, dinner, or even meal prep. Once you try this recipe, it’ll quickly become one of your favorite comfort food dishes that packs a punch.

Ingredients You’ll Need

A close-up of a white bowl filled with a creamy, light pink sauce mixed with visible green herbs, giving a speckled look inside. A gold spoon is placed in the sauce, slightly resting on the side of the bowl. The bowl is set on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple yet essential ingredients that each play a crucial role in delivering that perfect harmony of taste, texture, and color. From creamy Greek yogurt to fresh herbs and zesty pickled veggies, every component contributes to making the Sriracha Ranch Chicken Bowls Recipe absolutely irresistible.

Chicken breast (1 1/2 pounds): Boneless and skinless, cut into small cubes for quick and even cooking.
Plain Greek yogurt (2 tablespoons + 1/2 cup): Adds creaminess to both the marinade and ranch sauce while keeping it light.
Sriracha (2 teaspoons + 1-2 tablespoons): Brings that fiery kick and signature bold flavor in both marinade and dressing.
Garlic powder (1 teaspoon + 1 teaspoon): Provides a warm, savory undertone in both chicken and dressing.
Paprika (1 teaspoon): Offers subtle smokiness and depth to the chicken marinade.
Salt (1 teaspoon + 1/4 teaspoon + 1 teaspoon): Essential seasoning to balance all flavors perfectly throughout the dish.
Avocado oil (1 1/2 tablespoons): For cooking the chicken, it adds a mild flavor and withstands high heat well.
English cucumber (1 medium): Peeled into ribbons to add crisp, fresh texture and coolness.
Carrots (2 medium): Peeled into ribbons for crunch and vibrant color in the quick pickles.
Vinegar (3 tablespoons): Creates the perfect tangy base for the quick-pickled veggies.
Water (3 tablespoons): Balances the pickling liquid, keeping it bright but not overwhelming.
Honey (1 teaspoon): Adds a touch of sweetness that complements the vinegar and balances heat.
Lemon juice (2 tablespoons): Freshens up the ranch sauce with a bright citrus note.
Onion powder (1 teaspoon): Enhances ranch flavor with subtle savory richness.
Fresh dill (2 tablespoons + garnish): Adds an herbal brightness that elevates the dressing and overall bowl.
Fresh parsley (2 tablespoons + garnish): Provides a fresh, clean finish that ties the dish together beautifully.
Raw jasmine rice (1 cup): The fluffy, fragrant base of the bowl, perfect for soaking up all those amazing sauces.
Sliced grape tomatoes (1 1/2 cups): Add a juicy burst of sweetness that contrasts perfectly with the spicy chicken.
Haas avocado (1 large, optional): Thinly sliced for buttery creamy texture to round out the bowl.

How to Make Sriracha Ranch Chicken Bowls Recipe

Step 1: Cook the Rice

Start by rinsing 1 cup of raw jasmine rice to remove excess starch for fluffier grains. Combine the rice with 1 2/3 cups of water in a medium pot and bring to a boil. Then reduce the heat to a simmer, cover tightly, and let it cook gently for 15 minutes. Once done, turn off the heat but keep the lid on, letting the rice steam for another 5 minutes before fluffing it with a fork. This ensures perfectly tender, fluffy rice to form the heart of your bowl.

Step 2: Whisk the Sriracha Marinade

In a large bowl, mix together 2 tablespoons of Greek yogurt, 2 teaspoons of sriracha, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 1 teaspoon of salt. This creamy, spicy marinade will coat the chicken, infusing it with layers of rich flavor.

Step 3: Marinate the Chicken

Toss the cubed chicken in the sriracha marinade and let it sit for at least 5 to 10 minutes to absorb all those bold flavors. This short marinating time is enough to make each bite deliciously tender and spicy without any fuss.

Step 4: Prepare Quick Pickled Vegetables

Use a peeler to create thin ribbons from the cucumber and carrots; then cut these strips in half to keep the bites manageable. In a microwave-safe jar, combine 3 tablespoons vinegar, 3 tablespoons water, 1 teaspoon honey, and 1 teaspoon salt and microwave for 1 minute until boiling. Carefully pack the cucumber and carrot ribbons into the jar and pour the hot pickling liquid on top. Set aside while you cook the chicken—these bright, tangy pickles add wonderful crunch and zing.

Step 5: Cook the Chicken

Heat 1 1/2 tablespoons avocado oil in a skillet over medium-high heat. When hot, add the marinated chicken pieces, cooking for about 5 to 7 minutes per side until golden brown and fully cooked through. This step locks in the flavors and sears the chicken to juicy perfection.

Step 6: Mix the Ranch Sauce

In a separate bowl or measuring cup, whisk together 1/2 cup Greek yogurt, 1 to 2 tablespoons sriracha (adjust for heat preference), 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, and 1/4 teaspoon salt. This creamy, herbaceous ranch sauce balances the spicy chicken beautifully with its cooling effect.

Step 7: Assemble Your Sriracha Ranch Chicken Bowls Recipe

Start by layering the fluffy jasmine rice at the base of each bowl. Top with golden sriracha chicken cubes, generous handfuls of quick pickled cucumber and carrot ribbons, juicy grape tomato slices, and if you like, thin slices of creamy haas avocado. Drizzle with the zesty ranch dressing, then finish with fresh dill and parsley for a bright, fresh garnish. Every element comes together to create a bowl that’s as pretty as it is delicious.

How to Serve Sriracha Ranch Chicken Bowls Recipe

A white bowl filled with three main layers is shown. The bottom layer is white cooked rice, soft and fluffy. On top of the rice, there are golden brown pieces of cooked chicken, coated in a light spicy sauce with an orange hue. Scattered around the chicken are colorful cherry tomatoes in red, yellow, and orange shades. The top layer includes thin green cucumber ribbons curled loosely, drizzled with a creamy white sauce speckled with herbs. Small sprigs of fresh dill add green accents over the chicken and sauce. The bowl is placed on a white marbled surface, and a gold spoon is sticking out from the dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of fresh dill and parsley not only adds a burst of green vibrancy but also an aromatic lift that enhances the overall flavor experience. If you’re craving a bit more creaminess, extra avocado slices or a dollop of plain Greek yogurt make perfect toppings.

Side Dishes

These bowls are substantial on their own, but if you want to complement the meal, light sides like a simple mixed green salad with a lemon vinaigrette or crispy roasted sweet potatoes pair beautifully. Fresh fruit or a tangy coleslaw can also refresh the palate.

Creative Ways to Present

Think beyond the bowl! Serve the chicken and sides over lettuce leaves for a low-carb wrap, or layer everything in mason jars for a portable lunch. Garnishing the bowls with edible flowers or a sprinkle of toasted sesame seeds adds an elegant touch for entertaining.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken, rice, pickled veggies, and ranch sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping components separate keeps textures crisp and flavors fresh when reheated or served later.

Freezing

You can freeze cooked chicken and rice together in a freezer-safe container for up to 2 months. Pickled vegetables and ranch sauce are best fresh but can be refrigerated only, as freezing may affect texture and flavor.

Reheating

Reheat chicken and rice gently in the microwave or on the stovetop with a splash of water to keep it moist. Add fresh pickled vegetables and drizzle ranch sauce after reheating to maintain their fresh textures and flavors.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs will offer a juicier, slightly richer flavor and work well with the marinade; just reduce cooking time slightly to avoid drying them out.

Is the Sriracha Ranch Chicken Bowls Recipe very spicy?

The heat level is adjustable. Using less sriracha in the marinade and ranch sauce will tone down the spice, making it accessible to milder palates without sacrificing flavor.

Can I make this recipe gluten-free?

Yes, all the ingredients listed are naturally gluten-free, but always double-check your sriracha brand and other condiments to ensure no hidden gluten is present.

How long can I marinate the chicken?

The chicken only needs 5 to 10 minutes to soak up the flavors, but you can marinate it for up to 2 hours in the refrigerator if you want deeper seasoning.

What can I substitute for Greek yogurt in the sauce?

If you prefer a dairy-free version, try using a coconut or cashew-based yogurt alternative. This will maintain creaminess while keeping the flavor profile unique but still delicious.

Final Thoughts

This Sriracha Ranch Chicken Bowls Recipe is undoubtedly a crowd-pleaser that you’ll find yourself coming back to again and again. It’s vibrant, easy to prepare, and hits the perfect balance of spicy, tangy, and creamy that makes every bite exciting. Whether you’re cooking for yourself, family, or friends, this bowl is sure to impress and satisfy with minimal effort. Give it a try—you might just discover your new favorite way to enjoy chicken bowls!