Name: Buffalo Chicken Burrito Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Marinated Boneless Skinless Chicken Breast; Morton Iodized Salt, 26 Ounce; Shishito Peppers; Ready Pac Bistro Chef Salad Bowl with Creamy Ranch Dressing; Minute Rice Brown Rice; Organic Roma Tomato; Bush's Best Black Beans; Del Monte Kernel Corn, Whole, Golden Sweet; Avocados Hass; Sargento Creamery Shredded Three Cheese Mexican Natural Cheese; Signature Farms Juice, Lime; Organic Cilantro

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.

Buffalo Chicken Burrito Bowls

Serves 4

5 mins prep

10 mins cook

15 mins total

What you need

How to make