Buffalo Chicken Burrito Bowls



I really incline toward my burritos in a bowl so I can stack them up with veggies, avocado, dark beans, cheddar, and not need to stress over my wrap breaking. In addition I believe they're more advantageous thusly.

It's a simple formula that is prepared in 15 minutes, making it ideal for occupied weeknights or a brisk lunch.

The chicken is sautéed and covered with the new Hidden Valley Ranch Buffalo Salad Dressing®. It gives it so much flavor and enables the chicken remain to delicate and succulent.

There are four new Hidden Valley Ranch® flavors and the others incorporate Honey BBQ, Sriracha, and Cilantro Lime. I think either the Sriracha or Cilantro Lime would likewise work incredible in the formula. The new dressings and the fixings you requirement for the formula are accessible at Walmart and here is a coupon for the dressing for $0.75 off any 12 or 16 ounce jug of Hidden Valley Ranch®.

The chicken is settled in dishes close by my most loved burrito fixings including Spanish rice (I utilized a comfort bundle of pre-cooked rice to spare time), dark beans, tomatoes (or sub pico de gallo or red chime peppers), corn, finished with cheddar, avocado, a crush of lime juice, and cilantro.

It's an adaptable formula and on the off chance that you favor certain fixings over others, include a greater amount of what you like, and overlook what you don't.

You're going to adore how much flavor and surface is stuffed into one bowl.

INGREDIENTS:
  • 2 tablespoons olive oil
  • about 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
  • 3 to 4 tablespoons fresh cilantro leaves, divided


DIRECTIONS:
  1. 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.
  2. 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.
  3. Next Step ...


Original Recipes : averiecooks.com


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