Buffalo Chicken Burrito Bowls
🌽🥑🍅 These chicken burrito bowls are ready in 15 minutes, making them perfect for busy weeknights or a quick lunch! Plus, they're easily customizable.
Servings: 4
Calories: 770cal
Equipment
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless skinless chicken breasts diced into 1/2-inch pieces (boneless chicken thighs may be substituted)
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ⅓ cup buffalo ranch dressing
- 4 cups cooked rice (I use two 8.8-ounce ready rice packs that I microwave, or about 4 cups cooked rice; white, Spanish, basmati, or brown rice may be used 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
- 4 tablespoons fresh cilantro leaves divided
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
Nutrition Stats + Swaps: Stats calculated based on 4 servings but you could likely stretch this to 5-6 servings so all values will be reduced. To reduce calories and fat, omit the cheese and/or the avocado. Scale back on the rice or use cauliflower rice to reduce carbs.
Storage: Bowls are best fresh or leftovers eaten within 1-2 days because of the avocado but if not using avocado, they'll keep airtight for 3-4 days. Extra chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 770cal | Carbohydrates: 87g | Protein: 56g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 1359mg | Potassium: 1458mg | Fiber: 15g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 16mg | Calcium: 374mg | Iron: 3mg
