Description
Sriracha Ranch Chicken Bowls combine tender, marinated chicken breast with fragrant jasmine rice, quick-pickled cucumber and carrot ribbons, fresh grape tomatoes, and optional creamy avocado. Finished with a flavorful sriracha-spiked ranch dressing and fresh herbs, these bowls offer a perfect balance of spicy, tangy, and fresh flavors in a satisfying, easy 30-minute meal.
Ingredients
Chicken Marinade
- 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
Quick Pickled Vegetables
- 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
Ranch Sauce
- 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
Other Ingredients
- 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
Instructions
- Cook Rice: Combine the rice with 1 2/3 cups water in a medium pot. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes, then turn off the heat and let sit, covered, for 5 minutes before uncovering and fluffing with a fork.
- Whisk Sriracha Sauce: In a large bowl, whisk together the plain Greek yogurt, sriracha, garlic powder, paprika, and salt until smooth and well combined.
- Marinate Chicken: Toss the cubed chicken breast in the sriracha sauce marinade, ensuring all pieces are coated. Let the chicken marinate for at least 5-10 minutes to absorb the flavors.
- Peel Veggies: Use a vegetable peeler to peel the cucumber and carrots into thin ribbons. Cut each ribbon in half to shorten their length for easier eating.
- Quick Pickle Veggies: In a microwave-safe glass jar or bowl, mix vinegar, water, honey, and salt. Microwave for 1 minute until the mixture boils. Carefully add the cucumber and carrot ribbons into this hot pickling liquid, pack them tightly, and set aside to let the flavors meld.
- Heat Oil: Heat a skillet over medium-high heat and add 1 1/2 tablespoons of avocado oil, allowing it to warm up before cooking.
- Cook Chicken: Add the marinated chicken cubes to the hot skillet. Cook for about 5-7 minutes on each side, or until golden brown and fully cooked through. Make sure the internal temperature reaches 165°F (75°C).
- Keep Warm: Once cooked, remove the chicken from heat and keep it warm while you prepare the remaining components.
- Mix Ranch Sauce: In a medium bowl or glass measuring cup, stir together the plain Greek yogurt, sriracha, lemon juice, garlic powder, onion powder, chopped fresh dill, chopped fresh parsley, and salt until smooth and creamy.
- Assemble Bowls: Divide cooked jasmine rice among four bowls. Top each with the cooked sriracha chicken, quick pickled cucumbers and carrots, sliced grape tomatoes, and optional avocado slices. Drizzle generously with the sriracha ranch dressing and garnish with fresh dill and parsley to finish.
Notes
- Allowing the chicken to marinate even longer will deepen the flavor.
- The quick pickled vegetables can be made ahead and refrigerated up to a day for extra tang.
- Adjust the sriracha quantities to control the spice level in both the chicken marinade and ranch sauce.
- For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt alternative.
- If preferred, rice can be swapped with quinoa or cauliflower rice for a different grain option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
