Add oil to a saucepan over medium heat. Add chopped onion and rice and saute, stirring frequently, for 3-5 minutes or until rice begins to get golden brown.

Add cumin, chicken broth and black beans. Bring to a boil, reduce heat to low, cover and cook for 20 minutes.

Remove from heat and allow to rest for 5 minutes. Remove lid and fluff gently with a fork. Set aside.

Combine all sauce ingredients and mix well in a bowl.

Meanwhile, place chicken in a shallow dish and baste with 3/4 cup BBQ Ranch Dressing. Refrigerate for at least 20 minutes.

To grill the zucchini and bell peppers you can use a grill basket and cook them over medium heat on the grill, or use a grill pan on the stove. You can also cook the ears of corn on the grill or on the grill pan on the stove.

After the veggies are cooked, add the marinated chicken to the grill over medium heat.

Cook for several minutes, flipping once, until cooked through. Remove to a plate to rest for 5 minutes before cutting.

Spoon cooked rice into bowls.

Top with chopped, cooked chicken, grilled zucchini, bell peppers, corn and sliced avocado.

Drizzle BBQ Ranch Sauce on top. Garnish with fresh cilantro, if desired.

You might also like these Honey Lime Chipotle Chicken Fajita Bowls!