1zucchini, washed and sliced into 1/4'' thick rounds
1red bell pepperwashed, seeded and sliced
4earsgrilled corn on the cobor substitute 1 1/2 cups cooked corn
1avocado, peeled, seeded and sliced
fresh cilantrofor garnish, if desired
For the rice:
2Tablespoonsoil(vegetable or canola oil)
1 1/2cupslong grain white rice
3cupslow-sodium chicken broth
15ounce canblack beans, drained and rinsed
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 (instructions here), 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.