American · Serves 2
with Dark Meat Chicken, Roasted Zucchini & Creamy BBQ
For all you dark meat chicken fans in the house: Your day has dawned, and it couldn’t have happened to a nicer bowl! This family-friendly dinner starts with fluffy rice topped with seared ranch-seasoned chicken, corn, and tender roasted zucchini. Finish with a drizzle of tangy, creamy BBQ ranch sauce and serve it all up in a speedy 25 minutes.
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Drain corn; pat dry with paper towels.
Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 14-16 minutes.
In a small bowl, combine BBQ sauce and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Open package of chicken* and drain off any excess liquid.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and corn in a single layer; season with Ranch Spice. Cook, stirring occasionally, until chicken is cooked through and corn is browned, 4-6 minutes. TIP: If corn begins to pop, cover pan.
Fluff rice with a fork.
Divide rice and zucchini between shallow bowls in separate sections. Top rice with chicken and corn; drizzle with as much sauce as you like. Serve with any remaining sauce on the side.
Chicken is fully cooked when internal temperature reaches 165°.
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