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Chicken Burrito Bowl

  • Cooking Time

  • Prep time

  • Serves

  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 medium clove garlic, finely chopped
  • 1 tsp. ground cumin
  • 1 Tbsp. olive oil
  • 1 can (15 oz.) no salt added corn kernels, drained
  • 1 cup cherry tomato halves
  • 1 pkg Knorr Selects™ Burrito Bowl
  • 1 Toss chicken, garlic and cumin in medium bowl. Season, if desired, with salt and pepper.
  • 2 Heat olive oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 4 minutes. Remove from skillet and set aside. Cook corn In same skillet over medium-high heat until lightly browned, about 2 minutes. Stir in tomatoes and cook 1 minute. Remove from skillet and set aside.
  • 3 Add 2 cups water and Knorr Selects™ Burrito Bowl to same skillet and bring to a boil. Reduce heat to medium and cook, covered, 10 minutes. Stir in chicken and vegetable mixture.
  • 4 Garnish, if desired, with diced avocado, chopped red onion, sliced radishes, shredded cheddar cheese and sour cream.