Greek Yogurt Ranch Chicken Bowls

Greek yogurt ranch chicken bowls with fluffy rice, crisp cucumber, juicy tomatoes, and tender stovetop chicken make an easy 30-minute meal.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 1 cup greek yogurt
• 1 tbsp ranch seasoning
• 1 medium cucumber
• 1 cup tomatoes
• 4 cups water
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Bring the water to a boil in a medium saucepan. Stir in the rice, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 20 min) — Boiling, then low simmer
2. While the rice cooks, cut the cucumber and tomatoes into bite-size pieces. (about 5 min)
3. Stir the Greek yogurt and ranch seasoning together until smooth. Refrigerate until ready to serve. (about 2 min) — Refrigerated
4. Pat the chicken dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, or until the thickest part reaches 165°F (74°C). Transfer to a cutting board and rest for 5 minutes. (about 15 min) — Medium heat; 165°F (74°C)
5. Slice the chicken, then divide the rice among four bowls. Top with chicken, cucumber, tomatoes, and ranch yogurt sauce. (about 5 min)