Chicken Burrito Bowls
This burrito-in-a-bowl is heavy on the greens, feeds a crowd, and is absolutely delicious. This recipe serves 8 people.
PREP TIME
20 minutes
COOK TIME
30 minutes
Ingredients
For the salad:
1 pound boneless, skinless chicken breasts
2 tablespoons store-bought taco seasoning
3 tablespoons white flour
2 tablespoons olive oil
1 15-ounce can of corn kernels (or the kernels from a fresh ear if available), drained
1 15-ounce can black beans, washed and drained
1 tomato, chopped
1/2 red onion, minced
1 cup white rice
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 cups chicken stock or broth
2 large heads or hearts of Romaine lettuce, torn into bite-sized pieces
Juice of 1 lime
Salt and pepper, to taste
For the dressing:
2 tablespoons prepared ranch seasoning mix
1 tomatillo
1/2 jalapeño pepper, minced
1/2 cup regular mayo
1 pound boneless, skinless chicken breasts
2 tablespoons store-bought taco seasoning
3 tablespoons white flour
2 tablespoons olive oil
1 15-ounce can of corn kernels (or the kernels from a fresh ear if available), drained
1 15-ounce can black beans, washed and drained
1 tomato, chopped
1/2 red onion, minced
1 cup white rice
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 cups chicken stock or broth
2 large heads or hearts of Romaine lettuce, torn into bite-sized pieces
Juice of 1 lime
Salt and pepper, to taste
For the dressing:
2 tablespoons prepared ranch seasoning mix
1 tomatillo
1/2 jalapeño pepper, minced
1/2 cup regular mayo
Directions
Prepare the chicken: With a meat mallet or the bottom of a heavy glass, pound the chicken breasts out until they are thin and tenderized. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Dredge each piece of the chicken breasts in the flour mixture.
Heat olive oil in a non-stick frying pan to medium-high. Place chicken in the pan and cook for 4 minutes on either side, or until the juices run clear. Remove from heat and set aside.
While the chicken is cooking, prep the rice: Combine the rice, chicken stock or broth, and the minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through, about 15-20 minutes. Once the rice is cooked through and has absorbed all the liquid, stir in the juice of one lime and 3 tablespoons of the chopped cilantro. Season to taste with salt and pepper.
Make the dressing: In a glass covered jar, add all dressing ingredients, close lid tightly, and shake the jar until all ingredients are thoroughly combined. Set aside.
To assemble the salad, place lettuce in a large serving bowl, top with rice, corn, black beans, tomato, onion and sliced chicken. Drizzle with dressing and serve immediately.
Heat olive oil in a non-stick frying pan to medium-high. Place chicken in the pan and cook for 4 minutes on either side, or until the juices run clear. Remove from heat and set aside.
While the chicken is cooking, prep the rice: Combine the rice, chicken stock or broth, and the minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through, about 15-20 minutes. Once the rice is cooked through and has absorbed all the liquid, stir in the juice of one lime and 3 tablespoons of the chopped cilantro. Season to taste with salt and pepper.
Make the dressing: In a glass covered jar, add all dressing ingredients, close lid tightly, and shake the jar until all ingredients are thoroughly combined. Set aside.
To assemble the salad, place lettuce in a large serving bowl, top with rice, corn, black beans, tomato, onion and sliced chicken. Drizzle with dressing and serve immediately.
Looking for inspiration? Try these recipes:
Shaved Brussels Sprouts Salad
Roasted Potatoes with Harissa and Creme Fraiche
Sweet and Spicy Rice Salad
