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Fiesta Ranch Chicken Burrito Bowls with Chipotle Avocado Ranch Crema

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Fiesta Ranch Chicken Burrito Bowls with Chipotle Avocado Ranch Crema
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4-6

INGREDIENTS

  • 2-3 chicken breasts pounded thin (1 pound)
  • 1 Recipe Cilantro Lime Rice and Black Beans
  • Fiesta Ranch Chicken Rub
  • 1 tablespoon Hidden Valley Ranch Greek Yogurt Salad Dressing Mix
  • 2 tablespoons olive oil
  • 1/2 tsp EACH salt, ground cumin, chili pwdr, chipotle chili pwdr, smoked paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper (optional for more heat)
  • 1 tablespoon lime juice

Chipotle Avocado Ranch Crema

  • 1 small avocado
  • 1 1/2 tablespoons Hidden Valley Ranch Greek Yogurt Salad Dressing Mix
  • 1 cup plain Greek yogurt
  • 1/4 cup mayonnaise (may sub more Greek yogurt)
  • 1/2 - 1 teaspoon chipotle chili powder
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 Pinch sugar
  • Milk as needed

Garnishes (use all or favorites of below)

  • Garnishes use all or favorites of below
  • shredded Mexican cheese blend or equal parts sharp cheddar and Monterrey Jack
  • shredded lettuce
  • Tomatoes
  • Avocados
  • mangoes **
  • tortilla strips
  • salsa
  • sour cream
  • hot sauce

INSTRUCTIONS

  1. In a small bowl, whisk Fiesta Ranch Chicken Rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
  2. When ready to prepare bowls, begin with Chipotle Avocado Ranch Crema by adding all the Crema ingredients to your blender and chopping then blending until smooth. Taste and add additional Ranch Mix, chipotle pepper, salt/pepper if desired. For a thinner consistency, add milk a tablespoon at a time. Chill in the refrigerator.
  3. Prepare Cilantro Lime Rice and Black Beans according to directions HERE.
  4. STOVETOP CHICKEN: Meanwhile, heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing or dicing.
  5. GRILLED CHICKEN: Grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.
  6. When rice and chicken is done, immediately divide among bowls and top with cheese (so cheese melts). Top with chicken, desired Garnishes and Chipotle Ranch Avocado Crema.
  7. Serve immediately.

RECIPE NOTES
*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates.
**Although not pictured, I find mangoes MAKE this dish because their sweetness compliments the tang of the ranch chicken and crema.
***Total time does not include marinating chicken.
source:http://carlsbadcravings.com

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