This BLT chicken bowl recipe is loaded with juicy grilled chicken, charred corn, ranch-seasoned rice, crispy bacon, avocado and a creamy basil ranch dressing.
This BLT chicken bowl is my summer take on the classic BLT. I combine juicy grilled chicken, crispy bacon, sweet charred corn, fresh tomatoes, creamy avocado and ranch-seasoned rice, then finish everything with a generous drizzle of homemade basil ranch.
It’s everything I love about a BLT, but turned into a complete, kind of incredible meal. The smoky grilled chicken and bacon are balanced by fresh tomatoes, creamy avocado and sweet corn, while the ranch rice and herby basil ranch bring everything together.
If you’re looking for an easy BLT chicken bowl recipe that’s packed with flavor and perfect for summer, this one is definitely worth adding to your dinner rotation.
WHY YOU’LL LOVE THIS RECIPE
I’m obsessed with this BLT chicken bowl because it takes a familiar combination of flavors and turns it into something much more substantial.
The chicken is simply seasoned with garlic powder, onion powder and smoked paprika before I grill it until juicy and lightly charred. The bacon adds that essential salty, crispy BLT element, while the charred corn brings sweetness and a little smoky flavor. It’s SO good!
Then I add ranch-seasoned rice, juicy cherry tomatoes, creamy avocado and crunchy romaine. The combination of textures is what makes these bowls so satisfying.
The homemade basil ranch is what really brings everything together. I blend fresh basil, dill and parsley with mayonnaise, sour cream, buttermilk, garlic, and lemon to make a creamy, tangy dressing that I want to drizzle over absolutely everything.
This chicken bacon lettuce tomato bowl is also incredibly versatile. I can serve it as a quick family dinner, make the components ahead for lunch, or set everything out and let everyone build their own bowl.
INGREDIENTS
For the Chicken
Boneless skinless chicken breasts or thighs: I use either chicken breasts or thighs for the juicy grilled chicken.
Olive oil: Helps the chicken cook evenly on the grill and adds a little richness.
Seasonings for the chicken: I love a combination of garlic powder, onion, smoked paprika, kosher salt and black pepper.
For the Rice and Bowl
Cooked white rice: Creates a hearty base and gives the bowl a little more substance.
Butter: This helps the ranch seasoning coat every grain.
Dry ranch seasoning: Adds savory, herby ranch flavor to the rice.
Fresh parsley: For freshness and color to the ranch-seasoned rice.
Lemon juice: Brightens the rice and balances the richness of the butter and ranch seasoning.
Fresh corn: I grill the corn until lightly charred to bring out its natural sweetness and smoky flavor.
Bacon: Crispy bacon is essential for bringing the classic BLT flavor to the bowl.
Cherry tomatoes: For some juicy freshness, acidity, and vibrant color.
Avocado: Adds creamy texture and richness that balances the grilled chicken and crispy bacon.
Romaine lettuce: This is the fresh, crisp element you expect from a BLT and gives the bowl some crunch.
Fresh chives: Add a delicate onion flavor and fresh finish.
For the Basil Ranch Dressing
Mayonnaise: Creates the rich, creamy base of the homemade basil ranch.
Sour cream: Adds tanginess and balances the richness of the mayonnaise.
Buttermilk: Gives the dressing its signature tang and creates a smooth, pourable consistency.
Herbs: I use fresh basil, dill and parsley.
Garlic: Adds savory depth to the creamy dressing.
Lemon juice: Brightens the dressing and keeps it tasting fresh rather than heavy.
Onion powder and garlic powder: Builds savory depth and a classic ranch flavor.
Kosher salt and black pepper: Season the dressing and bring all the flavors together.
SUBSTITUTIONS AND VARIATIONS
- Use leftover chicken. This is a great way to use leftover grilled or roasted chicken when you want to make the bowls quickly.
- Swap the rice for brown rice, quinoa or cauliflower rice.
- Make it a high protein chicken bowl, use chicken breasts and increase the amount of chicken per serving. You can also replace some of the sour cream in the basil ranch with Greek yogurt.
- Add extra vegetables like cucumber, bell peppers, red onion or shredded cabbage.
- If fresh corn isn’t available, thaw frozen corn and cook it in a very hot skillet until lightly charred.
- Add fresh jalapeno, red pepper flakes, or hot sauce to the basil ranch.
- You can adjust the basil ranch with extra basil, parsley, dill or cilantro depending on what you have available.
- Try adding crumbled feta, cotija or Parmesan would all work well with the flavors in this bowl.
HOW TO MAKE A BLT CHICKEN BOWL
Make the dressing: I start by making the basil ranch because I like to give it a little time to chill while I prepare everything else. I add the mayonnaise, sour cream, buttermilk, fresh basil, dill, parsley, garlic, lemon juice, onion powder, garlic powder, salt and pepper to a blender or food processor.
I blend everything until smooth and creamy, then refrigerate the dressing while I prepare the rest of the bowl.
Next, cook the bacon: I either cook it in a skillet over medium heat or bake it in a 400F oven until crisp. Once it’s cooked, I transfer it to a paper towel-lined plate and let it cool before crumbling.
Preheat my grill or grill pan to medium-high heat.
Prep the chicken: Rub it with olive oil, then season it generously with garlic powder, onion powder, smoked paprika, salt, and pepper. I grill the chicken for 5–7 minutes per side, or until it reaches an internal temperature of 165F.
Rest the chicken: I let the chicken rest for 5 minutes before slicing it. This helps keep it juicy and makes it much easier to cut.
Cook the corn: I grill the corn directly on the grill for 8–10 minutes, turning it occasionally, until it’s lightly charred. I let it cool slightly, then slice the kernels from the cob.
Make the rice: While the chicken rests, I make the ranch rice. I stir the butter into the warm cooked rice, then mix in the ranch seasoning, fresh parsley, and lemon juice.
Assemble the bowls: I divide the ranch rice between serving bowls, then top each one with sliced grilled chicken, charred corn, crispy bacon, cherry tomatoes, diced avocado and shredded romaine.
Finish the bowls: I drizzle everything generously with the homemade basil ranch and finish with fresh chives. I always serve extra basil ranch on the side because, in my opinion, you can never have too much.
STORAGE AND MAKE AHEAD
These BLT chicken bowls are easy to prepare ahead, which makes them a great option for lunches or busy weeknight dinners. I recommend preparing the chicken, ranch rice, bacon, grilled corn and basil ranch ahead of time and storing them separately in airtight containers in the refrigerator for up to 3 days.
For the best texture, I keep the romaine, tomatoes, and avocado separate until I’m ready to assemble the bowls. I also store the basil ranch separately and drizzle it over each bowl just before serving.
If I’m making these as chicken meal prep bowls, I portion the rice, chicken, corn and bacon into individual containers, then add the fresh vegetables and dressing when I’m ready to eat.
SERVING AND PAIRING
I love serving these bowls as they are because they already have everything I want in a complete meal: protein, grains, fresh vegetables, creamy avocado and plenty of flavor.
You could pair it with my Cucumber and Tomato Salad with Feta and a side of Air Fried Elote (Mexican Street Corn).
TIPS AND PROBLEM SOLVING
- My biggest tip is to prepare the components separately and assemble the bowls just before serving. This keeps the rice warm, the lettuce crisp, and the bacon crunchy.
- Give the chicken at least 5 minutes to rest before slicing. This helps keep it juicy.
- Let the chicken and corn develop some color on the grill. Those caramelized edges add so much flavor.
- Use warm rice and stir the butter and ranch seasoning into warm rice so everything melts and coats the grains evenly.
- The dressing can be made a day ahead and stored in the refrigerator. The flavors become even more developed as it sits.
- Don’t overcook the chicken. Use a meat thermometer to check that the chicken reaches 165F, then remove it from the grill and let it rest.
- If you’re preparing the ingredients ahead, toss the diced avocado with a little lemon juice to slow browning.
- For the best crunch, add the bacon just before serving rather than storing it mixed into the bowl.
- Don’t rely on the basil ranch to season the entire bowl. Properly seasoning the chicken, rice and vegetables makes a big difference.
FREQUENTLY ASKED QUESTIONS
What is a BLT chicken bowl?
A BLT chicken bowl is a hearty bowl inspired by the classic bacon, lettuce and tomato sandwich. In this version, I combine grilled chicken, crispy bacon, romaine lettuce, tomatoes, avocado, charred corn, ranch-seasoned rice and homemade basil ranch for a complete meal.
Can I make BLT chicken bowls ahead of time?
Yes. These bowls are excellent for meal prep. I recommend preparing the chicken, rice, bacon, corn and basil ranch ahead of time, then keeping the fresh vegetables separate until you’re ready to assemble the bowls.
What makes this a high protein chicken bowl?
The grilled chicken provides the majority of the protein, while Greek yogurt can be swapped for some of the sour cream in the basil ranch if you want to increase the protein further. You can also simply add more chicken to each bowl.
Can I use chicken thighs instead of chicken breasts?
Absolutely. I use either depending on what I have available. Chicken thighs tend to be especially juicy, while chicken breasts are leaner and work particularly well if you’re looking for a lighter chicken rice bowl.
Can I make this BLT chicken bowl without a grill?
Yes. If you don’t have a grill, you can cook the chicken in a grill pan or large skillet over medium-high heat. The corn can also be charred in a hot skillet. You won’t get quite the same smoky flavor, but you’ll still have a delicious ranch chicken bowl.
OTHER RECIPES TO TRY
Slow Cooker Chicken Enchilada Bowls
BLT Chicken Bowl Recipe
Ingredients
For the Chicken
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Ranch Rice
- 3 cups cooked white rice
- 2 tablespoons butter
- 1 tablespoon dry ranch seasoning
- 2 tablespoons chopped fresh parsley
- Juice of ½ lemon optional, for brightness
For the Bowl
- 4 ears corn husks removed
- 8 slices bacon
- 2 cups cherry tomatoes halved
- 2 avocados diced
- Chopped chives for garnish
For the Basil Ranch
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 1 cup fresh basil leaves
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine all of the basil ranch ingredients in a blender or food processor and blend until smooth and creamy.
- Refrigerate while you prepare the remaining ingredients.
- Cook the bacon in a skillet or bake in a 400°F oven until crispy.
- Transfer to a paper towel-lined plate and crumble once cooled.
- Preheat a grill (or grill pan) to medium-high heat.
- Rub the chicken with olive oil and season with the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Place the corn directly on the grill and cook for 8–10 minutes, turning occasionally, until lightly charred. Let cool slightly, then slice the kernels from the cob.
- While the chicken rests, stir the butter into the warm cooked rice.
- Mix in the ranch seasoning, parsley, and lemon juice until evenly combined.
- Divide the ranch rice among serving bowls.
- Top with sliced grilled chicken, grilled corn, crumbled bacon, tomatoes, avocado, and shredded romaine.
- Drizzle generously with the basil ranch and garnish with fresh chives.
- Serve with extra basil ranch on the side.
