Meal Kit

Buffalo-Style Chicken Burrito Bowl

with black beans and cilantro

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 5 days

Contains: Milk, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Over 30g protein
  • Gluten-Smart

Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

In Your Box (serves 2)

  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • 8 oz. Cooked White Rice
  • 1 Onion
  • 4 oz. Black Beans
  • 3 oz. Corn Kernels
  • Info
    2 oz. Buffalo Sauce
  • Info
    1 oz. Shredded Cheddar Cheese
  • ¼ oz. Cilantro
  • 1 tsp. Chile and Cumin Rub
  • ½ tsp. Smoked Paprika

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    480
  • Carbohydrates
    56g
  • Net Carbs
    50g
  • Fat
    9g
  • Protein
    40g
  • Sodium
    1260mg

Recipe Steps

You Will Need

  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Microwave-Safe Bowl
  • 1 Microwave
  • 1 Colander/Strainer

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Coarsely chop cilantro (no need to stem).

    Drain beans in a colander/strainer.

    Halve and peel onion. Cut halves into 1/4" dice.

    Pat chicken dry.

  2. 2

    Cook the Vegetables

    Place a medium non-stick pan over medium-high heat and spray with cooking spray.

    Add onions to hot pan and stir occasionally until tender, 4-6 minutes.

    Add beans, corn, half the chile and cumin rub (reserve remaining for chicken), and paprika. Stir occasionally until heated through, 2-3 minutes.

    Remove from burner.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Chicken

    Place another medium non-stick pan over medium heat and spray with cooking spray.

    Add chicken and remaining chile and cumin rub to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  4. 4

    Add the Sauce and Cheese

    Add half the Buffalo sauce (to taste; remaining is yours to do with as you please!) to hot pan with chicken and bring to a simmer.

    Once simmering, remove from burner. Top evenly with cheese. Cover and set aside until melted, 1-2 minutes.

    While cheese melts, continue recipe.

  5. 5

    Heat Rice and Finish Dish

    Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

    Carefully remove from microwave. Rest, 2 minutes.

    Fluff rice with a fork.

    Plate dish as pictured on front of card, topping rice with vegetables and chicken mixture. Garnish with cilantro. Bon appétit!

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