It’s Grill Season

It’s grill season! In my opinion, I think everything tastes better on the grill and I love being able to cook outside in the beautiful weather!
This all-in-one dinner bowl is easy, flavorful, and veggie packed!
Today’s recipe is BBQ Ranch Grilled Chicken and Veggie Bowl:

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Ingredients
For the chicken and veggies:
2 boneless, skinless chicken breasts
1 (16 oz) bottle Hidden Valley® Honey BBQ Ranch® Dressing
1 zucchini, washed and sliced into 1/4” thick rounds
1 red bell pepper, washed, seeded and sliced
4 ears of grilled corn on the cob (or substitute 1 1/2 cups cooked corn) 
1 avocado, peeled, seeded and sliced
Fresh cilantro, for garnish, if desired

For the rice:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 1/2 cups long grain white rice
1 teaspoon ground cumin
3 cups chicken broth
1 can black beans, washed and drained

Directions
For the rice:
-Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown. Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork.
-Set aside.

For the chicken and veggies.
-Meanwhile, place chicken in a shallow dish and baste with 1 heaping cup of Hidden Valley Honey BBQ Ranch Dressing. Refrigerate for at least 20 minutes. 
-To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill, or on the grill pan on the stove.  
-After the veggies are cooked, add the marinated chicken to the grill over medium heat. Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.
-Spoon cooked rice into bowls. Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado. Drizzle Honey BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

Do you love salmon?

Do you love salmon and all of its health benefits?
This dish is an excellent source of omega-3 fatty acids and protein. It’s also a great source of vitamin B12 and vitamin D. Not only is this dish healthy, but it’s super easy to prepare.

Click on the link below for the recipe!

http://www.willcookforsmiles.com/2017/01/avocado-salmon-rice-bowl.html

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Tired of the Same Boring Sandwich?

Are you tired of eating the same boring sandwich or salad for lunch? If you answered “yes”, you’re in luck! These chicken avocado spring rolls are easy to make and a perfect lunch for anyone, even kids! 

Today’s recipe is Chicken Avocado Spring Rolls:

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Ingredients:

  • 12 rice paper wrappers
  • 1 cup arugula
  • 1 cucumber, julienned
  • 1 carrot, peeled and julienned
  • 8 ounces free range chicken or turkey breast, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 avocado, halved, seeded, peeled and thinly sliced

For the spicy peanut sauce:

  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1 tablespoon hoisin
  • 1-2 teaspoons Sriracha

Directions:

1. Working one at a time, wet rice paper for 10 seconds and transfer to a work surface. Place arugula in the center of each wrapper and top with cucumber, carrot, chicken/turkey, red onion and avocado. Bring the bottom edge of the wrap tightly over the filling, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.

2. To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl.

Enjoy 🙂