Chicken Burrito Bowl
A bright and satisfying chicken burrito bowl with cilantro-lime rice, fresh vegetables, and a creamy cilantro ranch drizzle.
Servings: 4 servings
Ingredients
- 1 packet ranch dip mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 bunch cilantro for dressing
- 1 tsp minced garlic
- 1-3 tsp diced jalapeño adjust to taste
- 1/2-2/3 cup milk to thin dressing
- 4 chicken breasts cubed
- 1/4 cup vegetable oil
- 1 tsp garlic salt with parsley flakes
- black pepper to taste
- 1 tsp ground cumin
- 1 tsp oregano
- 4 cup cilantro lime rice
- 3 cup romaine lettuce chopped
- 1 15.25 oz can whole kernel corn drained
- 1 15 oz can black beans drained and rinsed
- 2 Roma tomatoes diced
- 1 avocado halved, pitted, peeled and diced
- 2 tbsp fresh cilantro leaves chopped, for garnish
Instructions
- Make the cilantro ranch dressing: in a mixing bowl combine ranch dip mix, mayonnaise, sour cream, minced garlic, chopped cilantro, diced jalapeño, and milk; whisk until smooth and adjust milk for desired consistency.
- Prepare the chicken: heat 1/4 cup vegetable oil in a skillet over medium heat.
- Add the cubed chicken to the skillet and season with garlic salt, black pepper, cumin, and oregano.
- Cook the chicken, stirring occasionally, until no longer pink in the center and cooked through, about 6–8 minutes depending on piece size; drain any excess oil and set chicken aside.
- Assemble the bowls: divide cilantro lime rice among four bowls (about 1 cup rice per bowl), then top with chopped romaine, corn, black beans, diced tomatoes, avocado, and cooked chicken.
- Drizzle each bowl with the cilantro ranch dressing and sprinkle with chopped cilantro leaves; serve immediately.
Equipment
- Skillet
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Spatula or tongs
Notes
- Use more or less jalapeño depending on heat preference.
- Dice chicken uniformly for even cooking.
- Drain canned ingredients well to prevent soggy bowls.
- Dress bowls just before serving to keep lettuce crisp.