Chicken Burrito Bowls made with taco-seasoned chicken, cilantro-lime rice, salsa, guacamole, corn, beans, and a delicious creamy cilantro sauce.
Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool.
While the chicken is cooking, prep the rice: combine the rice, chicken stock or broth, and 1/2 teaspoon 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.
Once the rice is cooked through, tender, and no liquid remains, stir in 3 tablespoons (1 large) lime juice and 3 tablespoons packed & finely chopped cilantro. Season to taste with salt and pepper.
Put together: chop or slice the cooked and cooled chicken and place on one side of 4-5 meal prepping containers (or tupperware). Add a row of drained Mexicorn. Add a row of drained and rinsed black beans. Place the cilantro-lime rice next. Cover these containers and place in the fridge until ready to enjoy.
Chiffonade the lettuce and then coarsely chop to get small and thin pieces of lettuce. Separate the lettuce evenly into 4-5 meal prep containers (or tupperware). Cut 2 limes into wedges and add 1-2 wedges on top of the lettuce.
Place a large scoop of the pico de gallo next to the lettuce. Add one of the guacamole snack packs next to that (I don't open these up besides for the pictures in this post so they stay fresh). Add in a scoop of sour cream.
For the dressing: Zest and juice the last remaining lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, remaining 1 teaspoon minced garlic, chopped tomatillo, and 1/3 of 1 bunch of cilantro (Just cut off the large stems, but the rest is fine). Add 1/2 a jalapeno (a full one for more kick, remove seeds) and the mayo.
Add some seasoned salt and pepper to taste (I use 1/4 teaspoon of salt and 1/8 teaspoon pepper). Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper). Whisk or blend in 1/2 cup of the sour cream. Place this dressing in a small separate tupperware or pour it into a section of each of the containers.
Cover these containers and place in the fridge until ready to enjoy.
When ready to enjoy, heat one of the warm containers in the microwave for 1-2 minutes and then toss everything together with one of the cool containers and enjoy immediately.
*Guacamole snack packs and pre-made pico de gallo can be found by refrigerated dressings (in produce section) in the grocery store