Sriracha Ranch Chicken Bowls – Quick, Flavorful Meal
Sriracha Ranch Chicken Bowls are a fantastic dish that brings together tender, marinated chicken, fluffy jasmine rice, fresh veggies, and a creamy ranch dressing with a spicy kick. Perfect for a quick weeknight dinner or meal prep, these bowls are not only delicious but also packed with nutrients.
Why you’ll love it
Sriracha Ranch Chicken Bowls are perfect for those looking to enjoy a healthy, satisfying meal. The combination of protein from the chicken, fiber from the vegetables, and carbohydrates from the rice ensures a balanced meal. The spicy sriracha mixed with the coolness of ranch dressing creates an irresistible flavor that’s sure to please anyone’s palate. Plus, this recipe is adaptable, allowing you to incorporate your favorite ingredients and adjust spice levels to your liking.
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 Hass avocado (thinly sliced, optional)
- Fresh dill (as garnish)
- Fresh parsley (as garnish)
Substitutions & key variations
- Protein: Substitute chicken breast with turkey, tofu, or chickpeas for a vegetarian option.
- Rice: Feel free to use quinoa, cauliflower rice, or brown rice instead of jasmine rice.
- Veggies: You can substitute the pickled cucumber and carrots with any veggies you like, such as bell peppers or radishes.
- Spice Level: Adjust the sriracha to make it milder or hotter according to your preference.
Step-by-step
Step 1: Cook the Rice
Combine the rice with 1 2/3 cups of water in a medium pot. Bring it to a boil. Reduce the heat to a simmer and cover. Cook for 15 minutes, then turn off the heat and let it sit for 5 minutes before uncovering and fluffing with a fork.
Step 2: Marinade the Chicken
In a large bowl, whisk together the Greek yogurt, sriracha, garlic powder, paprika, and salt. Add the cubed chicken to the marinade and let it sit for at least 5-10 minutes.
Step 3: Prepare the Pickled Vegetables
Use a peeler to slice the cucumber and carrots into ribbons. Cut all strips in half so they’re easier to manage. In a glass jar, mix the vinegar, water, honey, and salt. Microwave for 1 minute until boiling, then pack the ribboned cucumbers and carrots into the jar.
Step 4: Cook the Chicken
Heat a skillet over medium-high heat and add 1 1/2 tablespoons of avocado oil. Cook the marinated chicken for about 5-7 minutes on each side or until golden brown and fully cooked. Remove from heat and keep warm.
Step 5: Make the Ranch Sauce
In another medium bowl, mix together all the Ranch Sauce ingredients, combining the remaining Greek yogurt, sriracha, lemon juice, garlic powder, onion powder, dill, parsley, and salt.
Step 6: Assemble the Bowls
To serve, fill each bowl with cooked rice, the sautéed chicken, pickled veggies, grape tomatoes, avocado slices (if using), and a drizzle of the ranch sauce. Garnish with fresh dill and parsley for an added touch.
Success tips
- Cook Chicken Thoroughly: Always ensure that the chicken is completely cooked through for safety.
- Don’t Overcook Rice: Keep an eye on your rice to ensure it doesn’t become mushy.
- Adjust Spice: If you are sensitive to spice, start with less sriracha in the marinade and dressing.
How to serve
Sriracha Ranch Chicken Bowls can be enjoyed warm or at room temperature. These bowls are perfect for lunch boxes or as a quick dinner option. Drizzle extra ranch dressing on top for added flavor, and feel free to mix and match the ingredients to keep it fresh!
Storage & reheating
Store leftovers in an airtight container in the refrigerator. These bowls can last for up to 3 days. For reheating, simply microwave until warmed through, making sure to heat the chicken thoroughly while keeping the veggies crisp.
Frequently Asked Questions
1. Can I use a different type of chicken?
Yes! You can use chicken thighs, turkey, or even plant-based protein sources like tofu.
2. How spicy is this recipe?
The spice level can be adjusted by altering the amount of sriracha you use in both the marinade and the ranch sauce.
3. Can I make this ahead of time?
Absolutely! You can prepare the chicken, rice, and pickled veggies in advance and assemble the bowls when ready to eat.
4. Is there a vegetarian version?
Yes! Substitute the chicken with chickpeas or lentils and use vegetable broth for cooking the rice for a vegetarian option.
5. How do I store leftover ranch sauce?
Store any leftover ranch sauce in an airtight container in the fridge for up to a week.
Nutrition notes / equivalents (optional)
This recipe provides a healthy balance of protein, healthy fats, and carbohydrates, making it an excellent option for a filling meal. Greek yogurt adds beneficial probiotics while cucumbers and carrots contribute vitamins and minerals.
Conclusion
Sriracha Ranch Chicken Bowls are an easy, delicious way to enjoy a balanced meal packed with flavor. It’s perfect for meal prep, quick dinners, or when you crave something spicy and satisfying. Give it a try today, and make your meal times exciting!
Links to related recipes
- Mediterranean Chicken Bowls
- Spicy Chipotle Chicken Wraps
- Creamy Avocado Chicken Salad
Sriracha Ranch Chicken Bowls
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breast, cut into small cubes
- 1 cup raw jasmine rice
- 1 large Hass avocado, thinly sliced (optional)
- 1.5 cups sliced grape tomatoes
- 1 medium English cucumber
- 2 medium carrots, peeled
Marinade Ingredients
- 2 tablespoons plain Greek yogurt
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1.5 tablespoons avocado oil
Pickled Vegetables Ingredients
- 3 tablespoons vinegar
- 3 tablespoons water
- 1 teaspoon honey
- 1 teaspoon salt
Ranch Sauce Ingredients
- 0.5 cup plain Greek yogurt
- 1-2 tablespoons sriracha Adjust according to spice preference
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 0.25 teaspoon salt
Instructions
Preparation
- Combine the rice with 1 2/3 cups of water in a medium pot. Bring it to a boil. Reduce the heat to a simmer and cover. Cook for 15 minutes, then turn off the heat and let it sit for 5 minutes before uncovering and fluffing with a fork.
- In a large bowl, whisk together the Greek yogurt, sriracha, garlic powder, paprika, and salt. Add the cubed chicken to the marinade and let it sit for at least 5-10 minutes.
- Use a peeler to slice the cucumber and carrots into ribbons. Cut all strips in half so they’re easier to manage. In a glass jar, mix the vinegar, water, honey, and salt. Microwave for 1 minute until boiling, then pack the ribboned cucumbers and carrots into the jar.
- Heat a skillet over medium-high heat and add 1 1/2 tablespoons of avocado oil. Cook the marinated chicken for about 5-7 minutes on each side or until golden brown and fully cooked. Remove from heat and keep warm.
- In another medium bowl, mix together all the Ranch Sauce ingredients, combining the remaining Greek yogurt, sriracha, lemon juice, garlic powder, onion powder, dill, parsley, and salt.
Assembly
- To serve, fill each bowl with cooked rice, the sautéed chicken, pickled veggies, grape tomatoes, avocado slices (if using), and a drizzle of the ranch sauce. Garnish with fresh dill and parsley for an added touch.