This chicken burrito bowl is colorful and quick with Gary’s QuickSteak Chicken Breast.
Gary’s QuickSteak Chicken
Chicken Burrito Bowl with Avocado Crema
Ingredients
- 4 C Cooked Rice (white, brown or cauliflower)
- 1 1/2 C Shredded Cheese (Cheddar, Monterrey or Pepper Jack)
- 1 1/2 C Romaine or Iceberg (shredded, divided)
- 15 oz Black Beans (drained and rinsed)
- 1 C Cherry Tomatoes (halved or quartered)
- 1 C Yellow Peppers (julienne slices)
- 1 Avocado (peeled and sliced)
- 2 Tbsp Cilantro (rough chopped)
- 2 ears Sweet Corn – fresh (grilled or steamed)
- 1 12 oz. package Gary’s QuickSteak Chicken
- 1 Garlic Clove (minced)
- 1/4 tsp Cumin
Instructions
- Prepare rice according to package direction.
- Divide hot cooked rice into 4 to 6 bowls and top each bowl with shredded cheese.
- In a large skillet prepare Gary’s QuickSteak Chicken according to package directions.
- Stir minced garlic and cumin into cooked chicken, remove from pan and top rice and cheese with the chicken.
- Divide and add remaining ingredients to each bowl.
- Top with a large dollop of Avocado Crema.
Notes
AVOCADO CREMA
- 1 Avocado (peeled and sliced)
- ½ cup Sour Cream
- 2 tbsp Mayonnaise