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This is an image of a blt chicken bowl with charred corn topped with basil ranch

BLT Chicken Bowl Recipe

Taylor Jackzen
These bowls are everything you love about a BLT with a summery twist. Juicy grilled chicken, smoky bacon, sweet charred corn, fresh tomatoes, creamy avocado, and ranch-seasoned rice all come together with a homemade basil ranch that's bright, herby, and perfect for drizzling over everything.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Servings 4

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.