Buffalo Chicken Burrito Bowls — 🌽🥑🍅 These chicken burrito bowls are ready in 15 minutes, making them perfect for busy weeknights or a quick lunch! Plus, they’re easily customizable.
This post is brought to you by Hidden Valley Ranch®.
Table of Contents
I was in the mood for burritos so I made them. Minus the wraps and in a bowl.
I actually prefer my burritos in a bowl so I can can load them up with veggies, avocado, black beans, and cheese, and not have to worry about my wrap breaking.
This buffalo chicken burrito bowl is an easy recipe that’s ready in 15 minutes, making it perfect for busy weeknights or a quick lunch. The chicken is sautéed and coated with the new Hidden Valley Ranch Buffalo Salad Dressing®. It gives it so much flavor and helps the chicken stay tender and juicy.
The chicken is nestled in bowls alongside my favorite burrito fixings, including Spanish rice, black beans, tomatoes, corn, topped with cheese, avocado, a squeeze of lime juice, and cilantro.
You’re going to love how much flavor and texture is packed into one chicken burrito bowl.
Ingredients in Buffalo Chicken Burrito Bowls
To make these meal prep-friendly buffalo chicken rice bowls, you’ll need:
- Olive oil
- Boneless skinless chicken breasts
- Salt and pepper
- Hidden Valley Ranch Buffalo Salad Dressing®
- Spanish rice packets – I used a convenience packet of pre-cooked rice to save time
- Roma tomatoes – or sub pico de gallo or red bell peppers
- Black beans – I used canned
- Corn – I used frozen
- Avocado
- Shredded cheese
- Lime juice
- Fresh cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Love Hidden Valley Ranch?
There are four new Hidden Valley Ranch® flavors and the others include Honey BBQ, Sriracha, and Cilantro Lime. I think either the Sriracha or Cilantro Lime would also work great in this recipe. The new dressings and the ingredients you need for the recipe are available at Walmart.
How to Make Chicken Burrito Bowls
The prep for these buffalo chicken burrito bowls is so quick and easy! Here are the basic steps:
- Cook the sliced chicken in an oiled skillet until no longer pink in the center.
- Evenly drizzle the salad dressing over the chicken, stir to coat, and cook until dressing has thickened slightly.
- Divide the chicken between the bowls, then add remaining burrito bowl ingredients. Seriously, that’s it!
Burrito Bowl Toppings to Try
These chicken burrito bowls are fully loaded as is, but if you’d like to pile on even more toppings here are a few of my favorites:
- Sour cream or Greek yogurt
- Hot sauce
- Pico de gallo
- Crushed tortilla chips
- Salsa
- Taco sauce
- Romaine lettuce
- Sliced or pickled jalapeños
- Diced onion or green onion
- Shredded cheddar cheese
- Blue cheese crumbles (not Mexican, but it’d taste good with the buffalo sauce!)
Recipe FAQs
Of course! Just make sure to buy boneless skinless thighs for easier prep.
This is a flexible burrito bowl recipe, so if you prefer certain ingredients over others, add more of what you like, and omit what you don’t.
To meal prep these chicken burrito bowls, I recommend piling the ingredients into mason jars. Put the chicken and rice at the bottom and the easily squished veggies (like the avocado and tomatoes) at the top. You can easily reheat leftovers in the microwave or enjoy them cold.
Of course! I used store-bought packets of Spanish rice, but you may use white rice, brown rice, quinoa, cauliflower rice, or Mexican rice. Both store-bought and homemade work, so use what’s easiest for you.
What to serve with Burrito Bowls
Storage Instructions
Bowls are best fresh but extra chicken will keep airtight in the fridge for up to 5 days.
If meal prepping the bowls, store the chicken and rice on the bottom of a container (I used mason jars) and the veggies on top. Reheat gently in the microwave.
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Buffalo Chicken Burrito Bowls
Ingredients
- 2 tablespoons olive oil
- 1.25 pounds thin-sliced boneless skinless chicken breasts, cut into 1/2-inch pieces
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- ⅓ cup Hidden Valley Ranch Buffalo Salad Dressing®, the Sriracha or Cilantro Lime dressings may be substituted
- two 8.8 ounce 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-ounce can, drained and rinsed)
- 2 cups corn, divided (I used frozen)
- 1 ripe Hass avocado, peeled, pitted, and sliced thin; divided
- 1 cup shredded cheese, divided (I used queso fresco)
- juice of 1 lime, divided
- 4 tablespoons fresh cilantro leaves, divided
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Hidden Valley Ranch®. The recipe, images, text, and opinions expressed are my own.
I can’t believe how delicious this recipe is. Our grocery store didn’t have packets of Spanish rice, but they did have packets of Mexican Rice, so we used that. Also used two options you listed (Hidden Valley Clilantro Lime dressing and pico de gallo). Just scrumptious.
Thanks for another great recipe!
great
There’s just something so beautiful about Mexican cuisine-with the rice, tomatoes, corn, avocado…your food is SO aesthetically appealing. Honestly haven’t had Ranch in a couple years since switching over to lighter vinaigrette dressings, but Ranch was my hands-down, all-time favorite growing up!!
Love how easy you made this dinner! Perfect for one of our crazy weeknights when I don’t have a million hours to prep! This is right up our alley! :)
And after blog cooking all day, the last thing you want to think about is…more cooking that requires prep and lots of steps!
Anything with avocados are great to try and I love the bowl of burrito, so yummy. Thanks Averie for sharing.
oh yummy! This looks divine!
I LOVE buffalo ranch chicken wraps at Buffalo Wild Wings and these bowls just reminded me of them! I need to make them!
Tell me you saw that article about millennials who only want to eat things served in bowls.
I did not but I feel like everything served in a bowl is food trendy right now!
Oh, our local Qdoba does this. Yours looks even tastier. But now I’m confused about what day of the week it is–dessert on Wednesday and healthy meals on Friday? I guess that’s the Eat Dessert First philosophy! :)
I had 2 desserts this week and did a savory dish on Friday because that’s what the brand requested for this one. It’s delicious no matter what day of the week you make it on!
I never do wraps anymore (obviously the gluten thing and all gf wraps are TERRIBLE), but I usually do burrito salads. Or fajita salads. Or taco salads. Basically I throw all the mexican stuff I can onto lettuce and that’s all I ever want. I have to force myself to eat other things.
This looks delicious. I am usually not a huge buffalo fan, but I’ve been into it lately.
LOVE this deconstructed burrito!!! looks so fresh and summery, totally pinning! x
OH I love this bowl…I can’t wait to try the cilantro lime that would be so good in here as well. There is nothing better than beans, rice, avocado and corn mixed together. I’m with you on ditching the wrap.
I hope you enjoy it! We loved these!
I was born and raised in Buffalo so this recipe makes me so happy. :) Thank you so much for sharing, I can’t wait to make it! <3
I was never one who cared much if different foods on my plate got a little mixed up and I use bowls more often anyway so this is just the kind of thing I love. I need to check out those new salad dressings from Hidden Valley Ranch–all 3 sound good!
Some people are fanatical about their food ‘touching’ other food, kids especially I think. But I love a good hodgepodge :)