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Buffalo Chicken Burrito Bowls

Averie Cooks
  • 0 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

about 1.25 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces

1/2 tsp

salt, or to taste

1/2 tsp

pepper, or to taste

 (the Sriracha or Cilantro Lime dressings may be substituted)

2

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