Sriracha Ranch Chicken Bowls

Close up of Sriracha Ranch Chicken in a bowl with rice and pickled veggies.

Sriracha Ranch Chicken Bowls

These Sriracha Ranch Chicken Bowls are SO flavorful and have been one of my top healthy dinner recipes! With 45 grams of protein and made in just 30 minutes, they're perfect for busy weeknights or meal prep lunches. The spicy level can be adjusted to taste (and for kiddos), and the entire thing comes together in a single pan. Every bite is perfectly creamy, spicy, and so good! Whether you’re skipping the takeout or just want something new in your dinner rotation, you'll love this easy high-protein dinner idea.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 481kcal

Author Christine McMichael

Equipment

Vegetable Peeler
Non-Stick Skillet

Ingredients

Sriracha Chicken

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 Veggies

1 medium english cucumber
2 medium carrots peeled
3 Tablespoons vinegar
3 Tablespoons water
1 teaspoon honey
1 teaspoon salt

Sriracha 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

Bowls

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

Instructions

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.
In a large bowl, whisk together the greek yogurt, sriracha, garlic powder, paprika, and salt.
Toss the cubed chicken in the marinade and let it sit for at least 5-10 minutes.
Meanwhile, use a peeler to peel the entire cucumber and the carrots into ribbons for the pickled mixture. Cut all strips in half so they aren’t so long.
Mix all the Quick Pickled Cucumber/Carrots ingredients (except for the carrots and cucumbers) in a glass jar (microwave safe) and microwave for 1 minute until boiling. Carefully pack the ribboned cucumber and carrot into the glass. Set aside for later.
Heat a skillet over medium-high heat with 1 1/2 Tablespoons avocado oil.
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.
In another medium bowl or glass measuring cup, mix together all the Ranch Sauce ingredients.
Assemble each bowl with: cooked rice, chicken, pickled vegetables, grape tomatoes, avocado (optional), a drizzle of the ranch dressing, and fresh dill and/or parsley.

Video

Notes

Use chicken shears to cut the chicken breast into small cubes directly into the prep bowl to save on a mess/no need to wash a cutting board! Use plastic gloves as well for even easier cleanup.
This recipe has also been tested with dairy-free plain yogurt and it was excellent!
If you want to add avocado, it's delicious, but definitely isn't necessary as there is plenty of creaminess with the sauce. Macros also exclude the avocado!

Nutrition