1.25poundsthin-sliced boneless skinless chicken breastscut into 1/2-inch pieces
½teaspoonsaltor to taste
½teaspoonpepperor to taste
⅓cupHidden Valley Ranch Buffalo Salad Dressing®the Sriracha or Cilantro Lime dressings may be substituted
two 8.8-ounce packets Spanish riceor about 4 cups cooked rice; white or brown rice may be substituted, divided
2Roma tomatoesdiced small and divided (pico de gallo or red bell pepper may be substituted)
2cupscooked black beansdivided (from about one 15-ounce can, drained and rinsed)
2cupscorndivided (I used frozen)
1ripe Hass avocadopeeled, pitted, and sliced thin; divided
1cupshredded cheesedivided (I used queso fresco)
juice of 1 limedivided
4tablespoonsfresh cilantro leavesdivided
Instructions
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.
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.
To each bowl, add rice, tomatoes, black beans, corn, top with avocado slices, cheese, lime juice, cilantro, and serve immediately.
Notes
Bowls are best fresh but extra chicken will keep airtight in the fridge for up to 5 days.