Transform Your Taco Tuesday with Burrito Bowls

If you ask me about my favorite food, hands down I’m going to tell you that it’s tacos. I have always been a fan of Taco Tuesday and do my best to celebrate on a weekly basis. But it’s not always ‘tacos’ that I’m eating, it’s usually some variety of tacos/burritos/enchiladas. So basically, any variation of meat, cheese, lettuce and guacamole. You can count me in! I’m especially fond of the burrito bowl because it doesn’t involve getting your fingers dirty and you can pile your bowl high with ingredients, much like I did with this Chicken Avocado Cilantro Burrito Bowl.

I’m pretty obsessed with these bowls because they include fresh ingredients that make you feel good about eating every bite. That’s my key to the best burrito bowl, keeping it fresh. I like to make homemade pico de gallo with tomato, onion, cilantro and jalapeno and a squeeze of lime juice. The lime will really brighten the flavor of the entire dish. If I’m planning to make burrito bowls I like to look for an unripe avocado 5-6 days before I will need it so that it will ripen properly. Mixing 1 avocado with 1 tablespoon of Litehouse Guacamole Herb Blend will make a delicious topping for any Mexican dish! I also like to sprinkle my chicken with this herb blend for added flavor.

The fun part about burrito bowls is that you can let your family create their own meal based on the ingredients that you provide! Other ingredients that you might want to consider are shredded cheese, sliced/diced jalapenos, sour cream or lettuce. I like to keep my bowls simple and colorful and top them off with OPA Avocado Cilantro Greek Yogurt Dressing as the perfect finishing touch on my bowl.

The next time that Taco Tuesday comes around I encourage you to try these Chicken Avocado Cilantro Burrito Bowls! You’ll be able to serve up a meal that even the pickiest of eaters will enjoy and it’s perfect for leftovers!

Chicken Avocado Cilantro Burrito Bowls

Serves 4 | Finish in 50 minutes
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Transform your Taco Tuesday from ordinary into extraordinary with these Chicken Avocado Cilantro Burrito Bowls! Enjoy each bite of juicy chicken layered with rice and salsas that will be sure to delight everyone in your family.

Ingredients

12 ounces boneless, skinless chicken breasts

1 15 ounce can black beans, drained and rinsed

1 15 ounce can yellow corn, drained and rinsed

1 medium tomato

2 tablespoons red onion, minced

1 jalapeno

1 lime

1 tablespoon fresh cilantro, minced, plus more for serving

2 tablespoons Instantly Fresh Guacamole Herb Blend

2 cups cooked white rice

OPA Avocado Cilantro Greek Yogurt Dressing, for serving

Directions

Preheat the oven to 400 degrees F. Use 1 tablespoon of Instantly Fresh Guacamole Herb Blend to season both sides of the chicken breasts and salt generously. Bake for 20-25 minutes, until the internal temperature reaches 165 degrees F. Cover with foil and allow to rest before dicing to serve.

Meanwhile, combine the black beans and corn in a medium bowl and set aside.

Dice the tomato and place it in a medium bowl. Remove the seeds from the jalapenos, dice and add it to the tomatoes. Stir in the red onion, 1 tablespoon cilantro and juice from the lime and toss to combine.

Prepare the guacamole by mashing the avocado in a small bowl. Add in remaining Guacamole Herb Blend and season with salt. Lightly mash, keeping some chunks.

Prepare the bowls by layering ½ cup of cooked rice along with 3 ounces of diced chicken meat. Top with black bean salsa, pico de gallo and guacamole. Drizzle with OPA Avocado Cilantro Greek Yogurt Dressing and a sprinkle of cilantro and serve immediately.


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