This Chicken Pot Pie with Cheesy Cornbread Topping is made using Gary’s QuickSteak Chicken. Gary’s
Chicken Burrito Bowl with Avocado Crema
These burrito bowls are colorful and quick with Gary’s QuickSteak Chicken Breast.
Gary’s QuickSteak Chicken
Chicken Burrito Bowl with Avocado Crema
Ingredients
- 4 C Cooked Rice (white, brown or cauliflower)
- 1 1/2 C Shredded Cheese (Cheddar, Monterrey or Pepper Jack)
- 1 1/2 C Romaine or Iceberg (shredded, divided)
- 15 oz Black Beans (drained and rinsed)
- 1 C Cherry Tomatoes (halved or quartered)
- 1 C Yellow Peppers (julienne slices)
- 1 Avocado (peeled and sliced)
- 2 Tbsp Cilantro (rough chopped)
- 2 ears Sweet Corn – fresh (grilled or steamed)
- 1 12 oz. package Gary’s QuickSteak Chicken
- 1 Garlic Clove (minced)
- 1/4 tsp Cumin
Instructions
- Prepare rice according to package direction.
- Divide hot cooked rice into 4 to 6 bowls and top each bowl with shredded cheese.
- In a large skillet prepare Gary’s QuickSteak Chicken according to package directions.
- Stir minced garlic and cumin into cooked chicken, remove from pan and top rice and cheese with the chicken.
- Divide and add remaining ingredients to each bowl.
- Top with a large dollop of Avocado Crema.
Notes
AVOCADO CREMA
- 1 Avocado (peeled and sliced)
- ½ cup Sour Cream
- 2 tbsp Mayonnaise
