Burritos are good, especially for people who don’t want to totally ditch the carbs and protein. However, burritos are oily and may be contradict your healthy diet. Here’s an alternative: chicken burrito bowls with veggies and cilantro sauce!
You will need two bowls for this recipe: one for the chicken, and another for the rice, corn, and beans. First, remove the fat from the chicken breasts and slice the meat into thin pieces. Season with salt and pepper, and dredge the meat in a mixture of white flour and taco seasoning. Meanwhile, heat the skillet and put the butter. Wait until it melts before you cook the chicken. Cook the meat for 3 minutes, then flip it on its side. Cook for 4 minutes. Set aside the meat to cool. Combine chicken stock, rice, ½ tsp. of minced garlic in a pot.
Wait for the rice to cook, then add 3 tbsp. of lime juice and cilantro (finely chopped). Add salt and pepper if necessary. Slice the cooked chicken and set aside in a container. Add black beans, corn, and the cooked rice. Place the container in the refrigerator. Prepare the salad and dressing next. Chop the lettuce into small pieces and set aside in a different container. Add 2 wedges of lime, a large scoop of pico de gallo, sour cream, and guacamole. For the dressing, combine lime juice, 1 tsp. minced garlic, ranch seasoning mix, chopped cilantro and tomatillo, mayo, and jalapeno. Add in salt and pepper and mix until the dressing becomes smooth. Mix in sour cream. Set aside the dressing in another container and put it in the fridge.
When the chicken, rice, and dressing are ready, just toss them together in a bowl and enjoy right after heating them in the microwave.