Chicken Burrito Lunch Bowls


  • 1 cup Best Choice Brown Rice, cooked
  • ½ tbsp Best Choice Salt
  • 1 tbsp Best Choice Butter
  • 1 tsp Best Choice Paprika
  • ½ tsp Best Choice Cumin
  • ¼ tsp Best Choice Ground Cayenne Pepper
  • ¼ tsp Best Choice Pepper
  • 1 ½ cups Best Choice Black Beans, drained
  • 3 cups Best Choice Premium Breast of Chicken, drained
  • 1 cup Best Choice Fire Roasted Diced Tomatoes, drained
  • ¾ cup Best Choice Mexican-Style Corn, drained
  • ½ cup Best Choice Sliced Black Olives
  • 2 cups romaine lettuce
  • 1 avocado, diced
  • Side of salsa or Best Choice Low-Fat Ranch Dressing

Cook rice according to package directions.

When rice has about 5 minutes left to cook, mix in paprika, cumin, cayenne and pepper.

Finish cooking rice and set aside.

Divide rice, beans, chicken, tomatoes, corn and lettuce into 5 entree storage bowls.

Top with olives and diced avocado.

Serve with Ranch dressing and salsa.

Click here to watch the recipe video!