I’ve never made burrito bowls before, and they have always sounded amazing, so I decided now was as good as any time! I used this recipe I found as my inspiration (http://www.sixsistersstuff.com/2014/03/chicken-burrito-bowls.html) and made a few tweaks. I also cut the recipe down, as I only wanted to make two servings.

I decided to go with brown rice, corn, red pepper, tomato, onion, green onion, chicken, and jalapeno.

First, I put 1 cup of brown rice into each Tupperware container

I then topped it with 4 oz of chicken seasoned with spicy ranch seasoning (I meant to use taco seasoning, but forgot to buy some at the store, and I had a little bit of the spicy ranch seasoning left from another recipe I was making the same day. It actually ended up tasting awesome!)

On top of the chicken, I added diced red pepper, green onion, tomato, and onion.

For the final touch, I added sliced jalapeno, with the seeds left in. I’m a BIG spicy food fan, so leaving the seeds in gives me the heat that I love.

The final result! I didn’t make the dressing that is suggested in the original recipe, because I already have a jalapeno greek yogurt dip in the house.

You can find this dip at Costco, and it is amazing! I use it for a lot of things, and I thought it would be a great addition to these burrito bowls!

Chicken Burrito Bowls

Servings: 2 bowls

• Tyson Grilled and Ready Diced chicken, 8 oz bag
• 1/2 packet spicy ranch seasoning
• Minute Rice, brown rice, individual cups (2)
• 1/2 onion, diced
• 1/2 red pepper, diced
• 1/2 bunch of green onions, diced
• 1/2 roma tomato, diced
• 1/2 can chipotle corn
• 1 jalapeno, sliced
• Skotidakis jalapeno greek yogurt dip, as desired

1. In two separate Tupperware containers, first layer rice.
2. In a separate bowl, season chicken with ranch seasoning. Then, layer chicken on top of rice.
3. Mix all diced veggies together, except jalapeno slices. Layer veggies on top of chicken.
4. Add sliced jalapenos to top of veggies
5. When ready to serve, top with greek yogurt dip, and enjoy!