Description
These hearty Chicken Burrito Bowls are easy to make and perfect for meal prep! They’re loaded with seasoned chicken, rice, black beans, cherry tomatoes, corn, onion and more! Drizzle them with our creamy chicken burrito bowl sauce and enjoy!
Ingredients
Creamy Sauce Ingredients
1/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons milk
1 tablespoons diced jalapenos
1 tablespoon cilantro
1/4 teaspoon garlic powder
1/4 teaspoon dill
1/4 teaspoon paprika
Juice from a 1/2 lime
Chicken Ingredients
1 pound deli chicken, cooked and shredded
3 tablespoon chipotle peppers in Adobe sauce (7-ounce can)
2 teaspoons avocado oil
1 teaspoon garlic powder
1/2 teaspoon black ground pepper
1/2 squeezed lime juice
Rice Ingredients
2 cups frozen jasmine rice, defrosted and heated (or equal amount of cooked rice, cooled)
1/2 cup canned diced green chiles
1/3 cup cilantro, chopped
1/4 teaspoon coarse kosher salt
Zest and lime juice from one lime
Burrito Bowl Toppings
2 head romaine lettuce, roughly chopped
1 15-ounce black beans
10 ounce cherry tomatoes
1 cup frozen corn, defrosted
1 cup cheddar cheese, shredded
1/2 cup salsa
1/2 cup red onion, sliced
1 avocado, sliced
Instructions
- In a small bowl add the sauce ingredients. Mix until thoroughly combined. Place in the fridge until ready to serve. (This can be doubled if you like a lot of sauce)
- Add the lettuce to the serving bowl or 4 individual bowls and set aside.
- In a medium-sized bowl add the rice ingredients. Mix until combined. Add the rice to the lettuce.
- In a medium-sized skillet add the chicken ingredients. Cook on medium heat for 3-5 minutes until heated through. Add the chicken to the lettuce.
- Add the salad ingredients to the bowl.
- Top the salad with the sauce.
Notes
Store leftover in the fridge for 3 to 4 days.
If prepping in advance in individual portions for meal prep, store the sauce separately and add the sauce when eaten.
- Prep Time: 15 minutes
- Cook Time: 5 mintues
- Category: Dinner
- Method: Stovetop
- Cuisine: American
