Monday, the first day that I actually am beginning to feel as normal as normal gets for me. After spending the majority of the past week either caring for someone sick or being sick myself, I was able to actually sleep soundly through the night with a cough here and there and wake up feeling refreshed enough. I had my entire weeks menu as well as my workout schedule all ready to go last week and so today I had the motivation to be productive. Happy to say I succeeded!
I started off my morning with a Egg McFitFun, a fun and healthy version of what you can find at most fast-food restaurants and discovered via my FitGirlsGuide 28 Day Jumpstart ebook. After that, I did my BBG 1.0 leg workout (FINALLY!) and proceeded to make this fantastic lunch that I stumbled across on Pinterest that this post is mostly about. Little did I know that this meal itself was big enough and as much work as an entrée is; something it would probably be more perfect for – but what the heck, I made it anyway and stashed the extra portions in the refrigerator for the next few days worth of lunch!
If you haven’t gone outside the box and made rice with anything but what the directions tell you, let me tell you – you are MISSING OUT! Don’t get me wrong, rice in itself can be delicious, but it’s a whole other world when you’re cooking it with broth and spices. I know you’ve probably already looked at number of instructions in the directions and thought “Whoa! That’s a lot!” and I thought that myself too, but the end result is absolutely worth it.
I think my favorite part about this recipe is the fact that it’s based on the combination of Ranch and BBQ sauce. Anyone else use to order a side of ranch and a side of BBQ sauce to mix together and dip their fries and chicken nuggets in as a kid? I still do it at 34. So this Hidden Valley Ranch dressing is like a dream come true for me.
- 2 boneless, skinless chicken breasts, sliced into tender size pieces
- 2 tablespoons olive oil
- ½ cup onion, diced
- 1 ½ cups long grain white rice
- 3 cups low sodium chicken broth
- I can black beans, washed and drained
- 1 teaspoon ground cumin
- 16-ounce bottle Hidden Valley Ranch Honey BBQ Dressing
- 1 medium cucumber, sliced thin
- 1 red bell pepper, deseeded and sliced thin
- 2 cooked ears of corn, kernels cut off cobb
- 1 avocado, sliced
- cilantro, optional
- In a large ziplock bag, add chicken pieces and 1 cup of Hidden Valley Ranch Honey BBQ Dressing. Allow marinating in the refrigerator for 30 minutes.
- In a medium size saucepan over med-high heat, add olive oil and allow to momentarily heat up. Next add onion and rice, stirring often; 3-5 minutes or until rice appears a light shade of brown. Add chicken broth, black beans and cumin. When rapid boiling occurs, lower heat to low setting, cover and allow to cook for 20 minutes. After, remove from heat , sitting for 5 minutes before fluffing rice mixture with a fork. Set aside.
- Using a medium size skillet, add pepper and corn with 1 tablespoon of olive oil. Sauté vegetables for 3-5 minutes. Remove from heat.
- Well grease a large skillet over medium-high heat. Add chicken, allowing to cook on each side for 5-7 minutes or until chicken has grill marks. Flip and cook other side. When chicken is thoroughly cooked, remove from heat.
- In 4 bowls, add rice mixture followed by peppers, corn, cucumber and avocado. Add chicken, cilantro and drizzle additional Hidden Valley Ranch Honey BBQ Dressing on top.