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Chicken Burrito Bowls


  • 2 chicken breasts
  • 2 tablespoons of olive oil
  • 12 oz bag of frozen corn
  • 1 packet of taco seasoning
  • 1/2 cup of water
  • 2 cups of white rice
  • 2 cups of water
  • [br]SAUCE:
  • 2 avocadoes
  • 2 tablespoons of lime juice
  • 2 teaspoons of lemon juice
  • 3 tablespoons of olive oil
  • salt and pepper to taste


  1. Place your chicken breast in a pan with salt and pepper, and two tablespoons of olive oil, and cook on medium high heat.
  2. Cook on each side for 5-7 minutes, until the chicken is fully cooked.
  3. Remove the chicken from the pan, and shred it using two forks.
  4. Return the chicken to the pan.
  5. Add in the corn, taco seasoning, and half a cup of water, and cover it.
  6. Cook it on medium for 10 minutes.
  7. While it cooks, seed and peel two avocados and place them in a blender.
  8. Add in the lemon juice, lime juice, olive oil, and salt and pepper to the avocado and puree until smooth.
  9. Cook the rice as directed.
  10. Serve the chicken mixture over the rice, and drizzle the sauce over the top of the chicken mixture.