Buffalo Chicken Burrito Bowl
INGREDIENTS
2 tablespoons olive oil
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
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.
