Buffalo Chicken Burrito Bowls

These Buffalo Chicken Burrito Bowls are packed with flavor and perfect for meal prep!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American

2 tablespoons olive oil
1.25 pounds thin-sliced boneless skinless chicken breasts cut into ½-inch pieces
Salt to taste
Pepper to taste
½ cup Hidden Valley Ranch Buffalo Salad Dressing (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 (from about one 15-ounce can, drained and rinsed)
2 cups corn (frozen corn works well)
1 ripe Hass avocado peeled, pitted, and sliced thin; divided
1 cup shredded cheese divided (queso fresco is a great choice)
Juice of 1 lime divided
4 tablespoons fresh cilantro leaves divided

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, and season with salt and pepper to taste. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
Once the chicken is cooked, reduce the heat to low and stir in the Hidden Valley Ranch Buffalo Salad Dressing. Toss the chicken in the sauce until well-coated. Allow it to simmer for a few minutes to absorb the flavors.
While the chicken is cooking, prepare the Spanish rice according to package instructions. If you're using leftover rice, simply reheat it. Divide the rice into serving bowls.
Top the rice in each bowl with the cooked chicken mixture. Next, add the cooked black beans, corn, and diced tomatoes.
Slice the avocado and place the slices on top of each bowl. Sprinkle with shredded cheese and drizzle with lime juice. Finish off with a generous scattering of fresh cilantro leaves.
Serve your Buffalo Chicken Burrito Bowls warm, with additional ranch dressing on the side if desired. Enjoy the explosion of flavors and textures in every bite!