2 8.8 oz. packets Spanish rice (or about 4 cups cooked rice; white or brown rice may be substituted), divided
2 Roma tomatoes, diced small and divided (pico de gallo or red bell pepper may be substituted)
2 cups cooked black beans, divided (from about one 15-oz. can, drained and rinsed)
2 cups corn, divided (may use frozen)
1 Hass avocado, peeled, pitted, and sliced thin; divided
1 cup shredded cheese, divided (such as queso fresco)
Juice of 1 lime, divided
3–4 tablespoon fresh cilantro leaves, divided
To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 to 6 minutes, or until chicken is cooked through and lightly golden browned. Stir and flip intermittently to ensure all sides cook evenly. I used thin-sliced chicken breasts which cook quickly. Cooking time will vary based on thickness of chicken.
Evenly drizzle the salad dressing over the chicken, stir to coat evenly, and cook for about 3 minutes or until dressing has thickened slightly. Remove chicken from skillet and equally divide it between 4 bowls.
To each bowl, add rice, tomatoes, black beans, corn, top with avocado slices, cheese, lime juice, cilantro, and serve immediately. Bowls are best fresh but extra chicken will keep airtight in the fridge for up to 5 days.
For safe meat preparation, reference the USDA website.
Rated 5 out of
Yummy...This is one of my favorite meals. Lunch or dinner. All of the ingredients are so good and the ranch adds just the right kick that’s needed. Such a fresh, colorful meal with delicious flavors. Keep these ingredients on hand for a fast and nutritious meal...
Date published: 2020-06-20
Rated 5 out of
A favoriteThis is one of my favorite meals. Can be for a lunch or dinner. All of the ingredients together are so good and the ranch adds just the right kick that’s needed. Such a fresh, colorful meal with delicious flavors.