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Chicken Burrito Lunch Bowls 1 cup Best Choice Brown Rice, cooked ½ tbsp Best Choice Salt 1 tbsp Best Choice Butter 1 tsp Best Choice Paprika ½ tsp Best Choice Cumin ¼ tsp Best Choice Ground Cayenne Pepper ¼ tsp Best Choice Pepper 1 ½ cups Best Choice Black Beans, drained 3 cups Best Choice Premium Breast of Chicken, drained 1 cup Best Choice Fire Roasted Diced Tomatoes, drained ¾ cup Best Choice Mexican-Style Corn, drained ½ cup Best Choice Sliced Black Olives 2 cups romaine lettuce 1 avocado, diced Side of salsa or Best Choice Low-Fat Ranch Dressing

Recipe Video: Chicken Burrito Lunch Bowls

 

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Ingredients:

1 cup Best Choice Brown Rice, cooked
½ tbsp Best Choice Salt
1 tbsp Best Choice Butter
1 tsp Best Choice Paprika
½ tsp Best Choice Cumin
¼ tsp Best Choice Ground Cayenne Pepper
¼ tsp Best Choice Pepper
1 ½ cups Best Choice Black Beans, drained
3 cups Best Choice Premium Breast of Chicken, drained
1 cup Best Choice Fire Roasted Diced Tomatoes, drained
¾ cup Best Choice Mexican-Style Corn, drained
½ cup Best Choice Sliced Black Olives
2 cups romaine lettuce
1 avocado, diced
Side of salsa or Best Choice Low-Fat Ranch Dressing

 

Directions:

Cook rice according to package directions.
When rice has about 5 minutes left to cook, mix in paprika, cumin, cayenne and pepper.
Finish cooking rice and set aside.
Divide rice, beans, chicken, tomatoes, corn and lettuce into 5 entree storage bowls.
Top with olives and diced avocado.
Serve with Ranch dressing and salsa.

 

Chicken Burrito Lunch Bowls

 

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