Spicy Ranch Chicken and Cheesy Broccoli Rice Bowl
Ingredients:
- 3 thin chicken breasts, sliced
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- Ranch seasoning, to taste
- Frank’s RedHot sauce, a few shakes
- 2 cups minute rice
- 1 bag broccoli florets, steamed
- 16 oz Velveeta cheese, cubed
- Milk, a couple of splashes
- Additional pepper, to taste
- Optional: chopped green onions for garnish
Instructions:
- Prepare the Chicken:
- Preheat the air fryer to 375°F (190°C).
- In a bowl, combine sliced chicken breasts, salt, pepper, onion powder, ranch seasoning, and a few shakes of Frank’s RedHot sauce. Mix well to coat the chicken evenly.
- Place the seasoned chicken in the air fryer and cook for 15 minutes or until fully cooked and slightly crispy.
- Cook Rice and Broccoli:
- While the chicken is cooking, prepare 2 cups of minute rice according to the package instructions.
- Steam the broccoli florets in the microwave or using your preferred method.
- Prepare the Cheesy Sauce:
- In a microwave-safe bowl, combine the cubed Velveeta cheese with a couple of splashes of milk.
- Microwave for 1 minute, stir well, and then microwave for an additional minute or until the cheese is fully melted and smooth.
- Assemble the Bowl:
- On each plate, start with a serving of cooked rice.
- Top the rice with steamed broccoli and the air-fried spicy ranch chicken slices.
- Pour the melted cheese sauce over the chicken and broccoli.
- Add more pepper to taste and garnish with chopped green onions if desired.
- Serve and Enjoy:
- Serve the Spicy Ranch Chicken and Cheesy Broccoli Rice Bowl immediately.
- Store any leftovers in an airtight container for lunch the next day.
This comforting and easy-to-make dish combines the heat of Frank’s RedHot, the zesty flavor of ranch seasoning, and the creamy goodness of melted Velveeta cheese to create a delightful meal that’s perfect for dinner and makes delicious leftovers for lunch.
