Chicken Burrito Bowls

This burrito-in-a-bowl is heavy on the greens, feeds a crowd, and is absolutely delicious. This recipe serves 8 people.

PREP TIME: 20 minutes
COOK TIME: 30 minutes

Ingredients
For the salad:
1 pound boneless, skinless chicken breasts
2 tablespoons store-bought taco seasoning
3 tablespoons white flour
2 tablespoons olive oil
1 15-ounce can of corn kernels (or the kernels from a fresh ear if available), drained
1 15-ounce can black beans, washed and drained
1 tomato, chopped
1/2 red onion, minced
1 cup white rice
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
2 cups chicken stock or broth
2 large heads or hearts of Romaine lettuce, torn into bite-sized pieces
Juice of 1 lime
Salt and pepper, to taste

For the dressing:
2 tablespoons prepared ranch seasoning mix
1 tomatillo
1/2 jalapeño pepper, minced
1/2 cup regular mayo

Directions
Prepare the chicken: With a meat mallet or the bottom of a heavy glass, pound the chicken breasts out until they are thin and tenderized. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Dredge each piece of the chicken breasts in the flour mixture.

Heat olive oil in a non-stick frying pan to medium-high. Place chicken in the pan and cook for 4 minutes on either side, or until the juices run clear. Remove from heat and set aside.

While the chicken is cooking, prep the rice: Combine the rice, chicken stock or broth, and the minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through, about 15-20 minutes. Once the rice is cooked through and has absorbed all the liquid, stir in the juice of one lime and 3 tablespoons of the chopped cilantro. Season to taste with salt and pepper.

Make the dressing: In a glass covered jar, add all dressing ingredients, close lid tightly, and shake the jar until all ingredients are thoroughly combined. Set aside.

To assemble the salad, place lettuce in a large serving bowl, top with rice, corn, black beans, tomato, onion and sliced chicken. Drizzle with dressing and serve immediately.