Buffalo Chicken Burrito Bowls

I was in the mood for burritos so I made them.

Minus the wraps and in a bowl.

Buffalo Chicken Burrito Bowls - Juicy chicken along with your favorite burrito ingredients served in a bowl!! Pile the toppings sky high and not worry about a wrap breaking, plus it's a little healthier!! Easy and ready in 15 minutes!!

I actually prefer my burritos in a bowl so I can can load them up with veggies, avocado, black beans, cheese, and not have to worry about my wrap breaking. Plus I think they’re healthier this way.

It’s an easy recipe that’s ready in 15 minutes, making it perfect for busy weeknights or a quick lunch.

MY OTHER RECIPES


Buffalo Chicken Burrito Bowls - Juicy chicken along with your favorite burrito ingredients served in a bowl!! Pile the toppings sky high and not worry about a wrap breaking, plus it's a little healthier!! Easy and ready in 15 minutes!!

The chicken is sautéed and coated with the new Hidden Valley Ranch Buffalo Salad Dressing®. It gives it so much flavor and helps the chicken stay tender and juicy.

There are four new Hidden Valley Ranch® flavors and the others include Honey BBQ, Sriracha, and Cilantro Lime. I think either the Sriracha or Cilantro Lime would also work great in the recipe. The new dressings and the ingredients you need for the recipe are available at Walmart and here is a coupon for the dressing for $0.75 off any 12 or 16 ounce bottle of Hidden Valley Ranch®.

Buffalo Chicken Burrito Bowls - Juicy chicken along with your favorite burrito ingredients served in a bowl!! Pile the toppings sky high and not worry about a wrap breaking, plus it's a little healthier!! Easy and ready in 15 minutes!!

The chicken is nestled in bowls alongside my favorite burrito fixings including Spanish rice (I used a convenience packet of pre-cooked rice to save time), black beans, tomatoes (or sub pico de gallo or red bell peppers), corn, topped with cheese, avocado, a squeeze of lime juice, and cilantro.

Buffalo Chicken Burrito Bowls - Juicy chicken along with your favorite burrito ingredients served in a bowl!! Pile the toppings sky high and not worry about a wrap breaking, plus it's a little healthier!! Easy and ready in 15 minutes!!

It’s a flexible recipe and if you prefer certain ingredients over others, add more of what you like, and omit what you don’t.

You’re going to love how much flavor and texture is packed into one bowl.

Buffalo Chicken Burrito Bowls - Juicy chicken along with your favorite burrito ingredients served in a bowl!! Pile the toppings sky high and not worry about a wrap breaking, plus it's a little healthier!! Easy and ready in 15 minutes!!

Print Recipe

Buffalo Chicken Burrito Bowls

I was in the mood for burritos so I made them. Minus the wraps and in a bowl. I prefer my burritos in a bowl so I can can load them up with veggies, avocado, black beans, cheese, and not have to worry about my wrap breaking and I think they're healthier this way. It's an easy recipe that's ready in 15 minutes, making it perfect for busy weeknights or a quick lunch. The chicken is tender, juicy, is nestled in bowls alongside my favorite burrito fixings. It's a flexible recipe and if you prefer certain ingredients over others, add more of what you like, and omit what you don't. You're going to love how much flavor and texture is packed into one bowl.

Yield: serves 4

Prep Time: 5 minutes

Cook Time: about 10 minutes

Total Time: about 15 minutes

Ingredients:

  • 2 tablespoons olive oil
  • about 1.25 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1/3 cup Hidden Valley Ranch Buffalo Salad Dressing® (the Sriracha or Cilantro Lime dressings may be substituted)
  • two 8.8-ounce packets Spanish rice (or about 4 cups cooked rice; white or brown rice may be substituted), divided
  • 2 Roma tomatoes, diced small and divided (pico de gallo or red bell pepper may be substituted)
  • 2 cups cooked black beans, divided (from about one 15-ounce can, drained and rinsed)
  • 2 cups corn, divided (I used frozen)
  • 1 ripe Hass avocado, peeled, pitted, and sliced thin; divided
  • 1 cup shredded cheese, divided (I used queso fresco)
  • juice of 1 lime, divided
  • 3 to 4 tablespoons fresh cilantro leaves, divided

Directions:

  1. To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken.
  2. Evenly drizzle the salad dressing over the chicken, stir to coat evenly, and cook for about 3 minutes or until dressing has thickened slightly. Remove chicken from skillet and equally divide it between 4 bowls.
  3. To each bowl, add rice, tomatoes, black beans, corn, top with avocado slices, cheese, lime juice, cilantro, and serve immediately. Bowls are best fresh but extra chicken will keep airtight in the fridge for up to 5 days.
Only Eats

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Post is brought to you by Hidden Valley Ranch®. The recipe, images, text, and opinions expressed are my own.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

17 comments

  1. I was never one who cared much if different foods on my plate got a little mixed up and I use bowls more often anyway so this is just the kind of thing I love. I need to check out those new salad dressings from Hidden Valley Ranch–all 3 sound good!

  2. I was born and raised in Buffalo so this recipe makes me so happy. :) Thank you so much for sharing, I can’t wait to make it! <3

  3. OH I love this bowl…I can’t wait to try the cilantro lime that would be so good in here as well.  There is nothing better than beans, rice, avocado and corn mixed together.  I’m with you on ditching the wrap.  

  4. LOVE this deconstructed burrito!!! looks so fresh and summery, totally pinning! x

  5. I never do wraps anymore (obviously the gluten thing and all gf wraps are TERRIBLE), but I usually do burrito salads.  Or fajita salads.  Or taco salads.  Basically I throw all the mexican stuff I can onto lettuce and that’s all I ever want. I have to force myself to eat other things.  

    This looks delicious.  I am usually not a huge buffalo fan, but I’ve been into it lately.

  6. Oh, our local Qdoba does this.  Yours looks even tastier.  But now I’m confused about what day of the week it is–dessert on Wednesday and healthy meals on Friday?  I guess that’s the Eat Dessert First philosophy!  :)

    • I had 2 desserts this week and did a savory dish on Friday because that’s what the brand requested for this one. It’s delicious no matter what day of the week you make it on!

  7. Tell me you saw that article about millennials who only want to eat things served in bowls.

  8. I LOVE buffalo ranch chicken wraps at Buffalo Wild Wings and these bowls just reminded me of them! I need to make them! 

  9. oh yummy! This looks divine!

  10. Anything with avocados are great to try and I love the bowl of burrito, so yummy. Thanks Averie for sharing.

  11. Love how easy you made this dinner! Perfect for one of our crazy weeknights when I don’t have a million hours to prep! This is right up our alley! :)

  12. There’s just something so beautiful about Mexican cuisine-with the rice, tomatoes, corn, avocado…your food is SO aesthetically appealing. Honestly haven’t had Ranch in a couple years since switching over to lighter vinaigrette dressings, but Ranch was my hands-down, all-time favorite growing up!!

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