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Chicken Burrito Bowls

Alyssa Rivers, The Recipe Critic
  • 25 minutes
  • Serves 8

INGREDIENTS

1 lb

boneless skinless chicken breasts

2 tbsp

taco seasoning

3 tbsp

white flour

2 tbsp

butter

1 can

Mexicorn southwestern corn (or regular corn)

15 oz

canned black beans

1 cup

white rice

1

large bunch fresh cilantro (separated)

1 1/2

minced garlic (separated)

2 cups

chicken stock or broth

2

large heads or hearts of Romaine lettuce

4

limes (separated)

Toppings: store-bought chunky guacamole, 1 container (10 ounces) store-bought pico de gallo, 1 container (8 ounces) low-fat sour cream (separated - you'll need ½ cup for the dressing)

Salt and Pepper

2 tbsp

prepared ranch seasoning mix (dry)

1

tomatillo

1/2

of 1 full jalapeno (seeds removed)

1/2 cup

regular mayo


NOTES

13 people Recommend This Recipe