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Roasted Chicken and Vegetable Rice Bowl with Guacamole and Ranch

Course Main Dish
Servings 3 to 4
Author Janssen Bradshaw


Vegetables and Chicken:

  • 1-2 chicken breasts frozen is fine
  • 1 red pepper seeds removed and sliced thinly
  • 1/2 red onion thinly sliced into half moons
  • 2 zucchini halved and sliced
  • 1/2 yellow squash halved and sliced
  • 3 Tablespoons olive oil
  • 2 teaspoons garlic salt
  • 1/2-1 teaspoon chipotle chile powder depending on how spicy you like things
  • 1 teaspoon dried basil
  • salt and pepper to taste

Rice and Toppings:

  • 3 cups cooked jasmine rice I used brown
  • 2 to matoes diced (or 1 pint cherry or grape tomatoes, halved)
  • Guacamole
  • 1/2 cup queso fresco crumbled
  • Ranch dressing (see recipe link below)


  1. 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.
  2. 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.
  3. Serve the vegetables and chicken over the rice, then top with fresh tomatoes, guacamole, crumbled queso fresco, and ranch dressing.