Chicken Avocado BLT Rice Bowl w/Pesto Ranch Dressing

Tender grilled chicken takes the place of the traditional bread, nestled on a bed of fluffy rice with crisp bacon, creamy avocado, and juicy tomatoes. Topped with a vibrant pesto ranch dressing, it's a flavor explosion in every bite.

Course Main Dish

Cuisine American

Keyword easy meal ideas, easy weeknight dinners

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 692kcal

Author Nicole Cook

Ingredients

3 cups white rice cooked
1 cup fresh spinach cooked and wilted
¾ cups grape tomatoes halved
2 tablespoons onion finely chopped
2 cups grilled chicken sliced
1 medium avocado sliced or chopped
5 slices bacon cooked and chopped
1 tablespoon olive oil

For the Pesto Ranch Dressing

3 tablespoons prepared pesto
¼ cup sour cream
¼ cup mayonnaise
¼ cup buttermilk
1 teaspoon lemon juice
1 tablespoon garlic minced
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh chives finely chopped

Instructions

Pesto Ranch Dressing

To make the pesto ranch dressing, place all ingredients for the dressing in a blender and process thoroughly.
Cook 3 cups of rice according to package directions using a rice cooker or the stovetop. In a large bowl, combine the cooked rice and the Pesto Ranch Dressing. Toss well to combine.
In a skillet over medium heat, sauté the spinach, onion and tomatoes in the olive oil until spinach is wilted. Toss the rice and dressing with the wilted spinach, onion and tomatoes.
When ready to serve, spoon the rice mixture into a bowl. Top with bacon, grilled chicken and avocado. Serve immediately.

Nutrition