Chicken and Veggie Rice Bowls with Herbed Ranch Sauce

A long weekend in northern Michigan is always good for the soul. This past week we were in Frankfort, Michigan and there was a farm stand on the corner selling fresh flowers and rice bowls topped with farm-fresh veggies. I was immediately inspired to try making the same dish when I got home. This is my version and I think I got it the flavors right! Feel free to swap out the veggies (bell peppers, zucchini, etc.) depending on what is in season.

1. Combine the sauce ingredients in a small mixing bowl.

2. Scoop rice into bowls and top with grilled chicken, veggies and sauce. Garnish with fresh parsley and serve!

Chicken and Veggie Rice Bowls with Herbed Ranch Sauce

Serves 4

All you need:

Sauce –

1/2 cup mayo

1/2 cup sour cream

1/2 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon dried dill

1/4 teaspoon salt

Juice of 1/2 lemon

1 1/2 pounds grilled chicken tenderloins or thighs, diced

1 English cucumber, seeded and diced

1 cup cherry tomatoes, halved if large

4 cups cooked rice (I used yellow rice)

Chopped parsley, for garnish

All you do:

1. Combine the sauce ingredients in a small mixing bowl.
2. Scoop rice into bowls and top with grilled chicken, veggies and sauce. Garnish with fresh parsley and serve!