Healthy Buffalo Chicken Burrito Bowls Recipe - Averie Cooks

Name: Healthy Buffalo Chicken Burrito Bowls Recipe - Averie Cooks
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

"These chicken burrito bowls are ready in 15 minutes, making them perfect for busy weeknights or a quick lunch! Plus, they're easily customizable...."

INGREDIENTS

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2 tablespoons olive oil

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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

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