Chickenhearted Burrito Bowls are live with corn, fatal beans, playwright, crybaby, guac, dry take and an awful mixture drizzled on top!  These are great and thriving repast that you will bed!


  • 1 pound boneless skinless chicken breasts
  • 2 tablespoons butter
  • 2 tablespoons taco seasoning
  • 3 tablespoons white flour
  • 1 can Mexicorn (southwestern corn) (or regular corn)
  • 1 large bunch fresh cilantro (separated)
  • 1 can black beans
  • 1 cup white rice
  • 1 and ½ teaspoons minced garlic (separated)
  • 2 large heads or hearts of Romaine lettuce
  • 2 cups chicken stock or broth
  • 4 limes (separated)
  • Toppings: store-bought chunky guacamole, 1 container (10 ounces) store-bought pico de gallo, 1 container (8 ounces) low-fat sour cream (separated - you'll need ½ cup for the dressing)
  • Salt and Pepper
  • 2 tablespoons prepared ranch seasoning mix (dry)
  • ½ of 1 full jalapeno (seeds removed)
  • 1 tomatillo
  • ½ cup regular mayo
  1. Remove fat from the chicken breasts and then either pound the chicken to even, thin pieces or slice large breasts evenly in 2 halves. Salt and pepper the chicken pieces. In a bowl, stir together the taco seasoning and white flour. Generously dredge each piece of the chicken breasts in this mixture.
  2. Warm a large, non-stick (12-inch) skillet to medium high heat. Add in the butter. Once the butter is melted, add the chicken to a single layer in the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through (Registers 165 degrees F with a meat thermometer.) Set aside to allow to cool.
  3. While the chicken is cooking, prep the rice: combine the rice, chicken stock or broth, and ½ teaspoon minced garlic in a pot over high heat. As soon as the mixture begins to boil, reduce the heat, and cover with a lid until the rice is cooked through.
  4. Once the rice is cooked through, tender, and no liquid remains, stir in 3 tablespoons (1 large) lime juice and 3 tablespoons packed & finely chopped cilantro. Season to taste with salt and pepper.
  5. Chop or slice the cooked and cooled chicken.
  6. Chiffonade the lettuce and then coarsely chop to get small and thin pieces of lettuce.
  7. For the dressing: Zest and juice the last remaining lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, remaining 1 teaspoon minced garlic, chopped tomatillo, and ⅓ of 1 bunch of cilantro (Just cut off the large stems, but the rest is fine). Add ½ a jalapeno (a full one for more kick, remove seeds) and the mayo.
  8. Add some seasoned salt and pepper to taste (I use ¼ teaspoon of salt and ⅛ teaspoon pepper). Blend until completely smooth. Taste and adjust to personal preference (more lime, more garlic, salt/pepper). Whisk or blend in ½ cup of the sour cream.
Put it together
  1. Spot lettuce on the lowermost of 6-8 bowls. Cipher the rice evenly among the bowls. Compute the tired and rinsed whiskey + disgraceful beans evenly among the bowls.
  2. Top each incurvation with oxide wedges, a impound of cilantro, pico de gallo, guacamole, and soured remove.
  3. Splosh the grooming evenly over the bowls.
  4. Enjoy straightaway.

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