CREAMY CILANTRO RANCH CHICKEN BOWL

Prep

20 Mins

Cook

25 Mins

Serves

Macros per serving

Calories

401

Protein

45g

Carbs

35g

Fat

Ingredients

medium heat. Spray with olive oil. Season chicken with paprika, chili powder, garlic powder, onion powder, cumin, salt, pepper, and lime juice. Cook 5–6 minutes per side until golden and cooked through. Slice or dice once cooled. cubed sweet potatoes with olive oil spray, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping halfway. onion, and garlic until tender and lightly charred. Season to taste. yogurt, cottage cheese, mayo, lime juice, cilantro, ranch seasoning, and garlic. Blend until smooth, adding water gradually until desired consistency is reached. veggies, and chicken in each bowl. Drizzle generously with creamy cilantro ranch. jalapeños if desired. Enjoy fresh or store for meal prep.
For the Chicken:
1½ lbs (680g) raw chicken breast
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin Juice of ½ lime
Olive oil spray
Salt & black pepper, to taste
For the Roasted Sweet Potatoes:
600g (about 3 medium) sweet potatoes, cubed
1 tsp smoked paprika
1 tsp garlic powder
Olive oil spray
Salt & pepper, to taste
For the Veggies:
1 red bell pepper, diced
1 medium zucchini, diced (or swap for corn for sweetness)
½ medium white onion, sliced
2 cloves garlic, minced Season to taste for extra flavor
For the Creamy Cilantro Ranch:
½ cup non-fat Greek yogurt
¼ cup low-fat cottage cheese, blended smooth
1 tbsp light mayo Juice of ½ lime
1 small bunch fresh cilantro
1 tbsp ranch seasoning (dry packet)
1 clove garlic
2–3 tbsp water, to thin as needed
Optional Toppings:
Fresh pico de gallo, Cilantro leaves Pickled jalapeños for spice

Instructions

6 steps

1Cook the Chicken: Preheat a skillet or grill pan over medium heat. Spray with olive oil. Season chicken with paprika, chili powder, garlic powder, onion powder, cumin, salt, pepper, and lime juice. Cook 5–6 minutes per side until golden and cooked through. Slice or dice once cooled.
2Roast the Sweet Potatoes: Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil spray, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, flipping halfway.
3Cook the Veggies: In a skillet, sauté bell pepper, zucchini, onion, and garlic until tender and lightly charred. Season to taste.
4Make the Cilantro Ranch: In a blender, combine Greek yogurt, cottage cheese, mayo, lime juice, cilantro, ranch seasoning, and garlic. Blend until smooth, adding water gradually until desired consistency is reached.
5Assemble Bowls: Layer roasted sweet potatoes, sautéed veggies, and chicken in each bowl. Drizzle generously with creamy cilantro ranch.
6Finish & Serve: Top with pico de gallo, cilantro, or jalapeños if desired. Enjoy fresh or store for meal prep. For the Chicken: 1½ lbs (680g) raw chicken breast 1 tsp smoked paprika 1 tsp chili powder 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin Juice of ½ lime Olive oil spray Salt & black pepper, to taste For the Roasted Sweet Potatoes: 600g (about 3 medium) sweet potatoes, cubed 1 tsp smoked paprika 1 tsp garlic powder Olive oil spray Salt & pepper, to taste For the Veggies: 1 red bell pepper, diced 1 medium zucchini, diced (or swap for corn for sweetness) ½ medium white onion, sliced 2 cloves garlic, minced Season to taste for extra flavor For the Creamy Cilantro Ranch: ½ cup non-fat Greek yogurt ¼ cup low-fat cottage cheese, blended smooth 1 tbsp light mayo Juice of ½ lime 1 small bunch fresh cilantro 1 tbsp ranch seasoning (dry packet) 1 clove garlic 2–3 tbsp water, to thin as needed Optional Toppings: Fresh pico de gallo, Cilantro leaves Pickled jalapeños for spice