Chicken Rice Bowls (with Green Goddess Ranch!)
This chicken rice bowl is loaded with sweet potatoes, crisp romaine, and pickled red onions, all drizzled with an herby Green Goddess Ranch! It’s a satisfying, meal-prep-friendly dinner.
This recipe is about component cooking, so the links to the various components are below. Just open each in a new tab when you’re ready to cook!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
For the rice
- 1 cup long grain white rice (see Notes)
- 1¾ cups water
- ¼ teaspoon kosher salt
For the bowls
- 1 recipe Roasted Sweet Potatoes (made in advance if desired)
- 1 pound cooked chicken, like my Pan Seared Chicken or Air Fryer Chicken Breast (see Notes)
- 1 recipe Green Goddess Ranch
- 6 cups chopped romaine hearts
- 1 ripe avocado, sliced
- 1 recipe Pickled Red Onions (purchased or made in advance)
- 4 handfuls crushed tortilla chips (optional)
Instructions
- Cook the sweet potatoes. Slice the potatoes into half-moons about 1/4-inch thick and make Roasted Sweet Potatoes. I like cooking them in advance, then refrigerating 1 to 2 days until serving (or up to 5 days).
- Cook the rice. Rinse the rice in cold water in a fine mesh strainer, then shake dry. Add the water to a pot and bring to a boil. Add the rice and salt, bring back to a boil, then reduce the heat to low and cover. Simmer for 12 to 15 minutes, until the water is completely absorbed (test by pulling back the rice with a fork). Remove from the heat, keep covered, and let rest for 10 minutes. (If you cook the rice in advance, heat it back up in a pot with a splash of water on low heat. It lasts 5 days refrigerated.)
- Cook the chicken. Use Pan Seared Chicken or Air Fryer Chicken Breast: both work great here.
- Make the sauce. Make the Green Goddess Ranch — it is also easy to prep ahead and will keep refrigerated for up to 1 week.
- Assemble the bowls. Place the chopped romaine in a bowl. Add rice, then top with roasted sweet potatoes, chicken, avocado slices, and pickled red onions. Add a handful of crushed tortilla chips if desired. Drizzle generously with Green Goddess Ranch and serve.
Notes
- Shredded chicken variation: You can also make this with shredded chicken, like my Crockpot Shredded Chicken (my favorite), Instant Pot Shredded Chicken, or Stovetop Shredded Chicken.
- Protein variations: Instead of chicken, use Baked Tofu, Air Fryer Tofu, Baked Salmon or Sauteed Shrimp.
- Grain variations: Try Brown Rice, Farro, Quinoa or even Millet.
Find it online: https://www.acouplecooks.com/chicken-rice-bowl/