A quick and easy barbecue chicken bowl loaded with fresh veggies, tender chicken breast, drizzled with a special barbecue dressing.

Units Scale

4 chicken breasts

1 tsp salt

1 tsp ground black pepper

1 tsp garlic powder

1 and 1/2 tsp creole seasoning

Barbecue sauce

1 cup ranch dressing

1/2 cup barbecue sauce

1 tbsp olive oil

Lime juice from 1 lime

Zest from 1 lime

1/4 smoked paprika

Rice

Canned black beans

Romaine lettuce

Cherry or medley tomatoes

Red onion

Avocado

Tortilla strips

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Preheat the oven to 350°F. Place the chicken breast on a baking sheet and if needed, cover the chicken with plastic wrap and pound the chicken with a meat tenderizer to even the thick parts and break down any toughness. Season with the dry ingredients, cover the sheet with aluminum foil and bake for 20 minutes. Uncover the chicken and brush the barbecue sauce on the chicken breasts. Bake for another 10 minutes, covered. When finished, let the chicken rest before slicing.
To make the dressing: combine the ranch dressing, barbecue sauce, olive oil, lime juice, lime zest, and paprika. Stir well and store in the refrigerator until ready to plate.
While the chicken is cooking, make the rice by following the instructions on the package for 4 servings. Cook the canned black beans on the stove and season with salt, pepper, garlic powder, and onion powder.
Rinse and chop the romaine lettuce, avocado and tomatoes, and slice the red onion.
Thinly slice the chicken breast and add more barbecue sauce if desired. Plate your bowl starting with the rice and black beans then continue to build it with the remaining ingredients. Top with tortilla strips and drizzle the dressing on the salad. Enjoy!