Target: 6 × 4 inches · landscape

Rotisserie Chicken Burrito Bowls

15 min · 4 servings

Ingredients

□ 2 cups shredded store-bought rotisserie chicken

□

□ 1 (15 oz) can black beans, drained and rinsed

□ 1 cup frozen corn

□ 3/4 cup plain Greek yogurt

□ 1 lime, zested and juiced

□ 1/4 cup chopped fresh cilantro

□ 1/2 tsp ground cumin and kosher salt, to taste

□ 1 ripe avocado, sliced

□ 1 cup salsa

□ 2 cups bagged shredded lettuce

1. Stir yogurt, lime zest and juice, cilantro, cumin, and salt. Microwave beans and corn for 3 minutes, stirring once.

2. Fold chicken into the hot bean mixture with lime and salt. Heat and fluff the rice pouches.

3. Divide rice among 4 bowls, then add the warm chicken, beans, and corn in distinct sections.

4. Top with lettuce, avocado, and salsa. Drizzle with cilantro-lime yogurt and serve.

Cook’s note: Warm the chicken in the bean-and-corn steam; it stays juicy and tastes freshly made.