Roasted Chicken and Vegetable Rice Bowl with Guacamole and Ranch
Vegetables and Chicken:
1-2chicken breastsfrozen is fine
1red pepperseeds removed and sliced thinly
1/2red onionthinly sliced into half moons
2zucchinihalved and sliced
1/2yellow squashhalved and sliced
1/2-1teaspoonchipotle chile powderdepending on how spicy you like things
salt and pepper to taste
Rice and Toppings:
3cupscooked jasmine riceI used brown
2 tomatoesdiced (or 1 pint cherry or grape tomatoes, halved)
Ranch dressing (see recipe link below)
Preheat the oven to 400 degrees. Line a baking sheet with foil, then spread the chicken and vegetables across the sheet and drizzle with olive oil (I usually use my hands to mix it all around so things are evenly coated). Sprinkle with garlic salt, chile powder, dried basil, and add a bit of salt and pepper if you think it needs it.
Roast for 25-40 minutes, or until your vegetables are browning in spots, and the chicken is cooked through. Let sit for 10-15 minutes (or an hour, if you can swing it), then dice chicken and salt and pepper everything to taste.
Serve the vegetables and chicken over the rice, then top with fresh tomatoes, guacamole, crumbled queso fresco, and ranch dressing.