Uncle Ben's

BBQ Chicken Ranch Bowl

BBQ Chicken Ranch Bowl

Makes 4 servings

prep time 5 min

total time 20 min


  • 1 tsp (5 mL) Vegetable oil
    4 cups (1 L) Peppers, onions, mushrooms, zucchini, cut into 1” (2.5 cm) pieces
    4 Chicken breasts, boneless, skinless (about 1 lb/500 g total)
    2 pouches UNCLE BEN’S® BISTRO EXPRESS® Mexican style rice
    ¼ cup each (60 mL) Crumbled bacon, diced tomato
    4 tsp (20 mL) Ranch dressing


  • Preheat BBQ to medium. In a large bowl, add oil and vegetables and toss to coat (season to taste).  Transfer to a vegetable grill basket.  Place on BBQ and cook for 15 minutes, stirring occasionally until tender crisp.
  • Place chicken breasts on BBQ (brush with oil and season with salt and pepper if desired).  Grill until 165°F internal temperature, about 15 minutes turning halfway.
  • Place contents of UNCLE BEN’S® BISTRO EXPRESS® Mexican style rice in foil pie plate or pan and add ¼ cup/60 mL water.  Cover and seal tightly.  Place on top rack of BBQ and cook for 15 minutes or until heated through.
  • To serve: divide UNCLE BEN’S® BISTRO EXPRESS® Mexican style rice between 4 bowls.  Top with grilled vegetables and chicken breast.  Add 1 Tbsp./15 mL of crumbled bacon and diced tomato to each bowl. Drizzle each bowl with 1 tsp/5 mL of ranch dressing.  Enjoy!


  • Brush chicken breasts with BBQ sauce if desired.
  • Dice or slice the BBQ chicken before placing on the bowls.
  • Other garnishes:  green onions, shredded lettuce, diced cucumbers, shredded cheese.
  • Other vegetables: asparagus, squash, sweet potatoes, eggplant.

nutritional information

per Serving, 1/4 of recipe

  • Calories


  • Fat


  • Sodium

    762 mg

  • Carbohydrate


  • Fibre


  • Protein



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