This chicken burrito bowl is colorful and quick with Gary’s QuickSteak Chicken Breast.

Gary’s QuickSteak Chicken

Chicken Burrito Bowl

Chicken Burrito Bowl with Avocado Crema


  • 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


  • 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.


  • 1 Avocado (peeled and sliced)
  • ½ cup Sour Cream
  • 2 tbsp Mayonnaise
Combine ingredients in a blender or food processor until smooth and creamy.