Tag Archives: chicken

Buffalo Chicken Burrito

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Rice & crisping the outside turn this from wrap to burrito. It has crispy chicken tossed in buffalo sauce, rice, greens, carrots, just a little cheese, and dressing of your choice before getting crispy on the outside and melty on the inside.

Buffalo Chicken Burrito
Ingredients: for 2
1/2 cup cooked rice
2 tortillas, burrito size
~10 breaded chicken chunks
1 cup arugula
1 carrot
1/3 cup cheese
buffalo sauce
ranch/blue cheese

Directions:
Prepare the rice – I used brown rice in the pressure cooker for 10 minutes.
Cook/crisp the chicken.
Chop the arugula and chop or shred the carrot.
Cut the chicken if needed, toss the chicken in the buffalo.
Assemble the burritos with the tortilla, cheese, rice, arugula, carrot, chicken, and lastly the dressing.

Before rolling them up, preheat a pan to medium heat with a drizzle of oil or non-stick spray.
Tuck the ends towards the center, then roll it up, carefully tucking the sides inward.
Carefully cook rotating it to evenly crisp. Use tongs to ensure it stays rolled up.

Slice and enjoy!

It’s perfect. I thought about adding pickled onions and tomatoes but it seemed like it was bordering on too much. I loved it. It needs so little chicken and so little rice per burrito so it makes a great use of leftovers – it becomes impossible to wrap if it gets too full too!

Chicken Parmesan Rice Bowls

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Will. It. Rice bowl? Of course! Anything can become a rice bowl! I took a few of our favorite flavors and turned them into a very quick rice bowl. Rice bowls are filling from the rice, with protein from the chicken, and a big veggie serving.

Chicken Parm Rice Bowl - The Three Bite Rule

This would be great with risotto or orzo but I had leftover brown rice so I went with that. If by chance you don’t love arugula as much as I do, sautéed veggies or roasted broccoli or any veg!

Chicken Parmesan Rice Bowls
Ingredients: (for 2)
1 1/2 cups prepared rice (or other grain)
4 tablespoons parmesan cheese
4 chicken tenders or ~8 chicken chunks
1/2 cup tomato sauce
2 cups arugula
1/4 cup shredded mozzarella
1/4 cup fresh mozzarella

Directions:
Cook or warm the rice and stir in 1/2 the parmesan.
Cook the chicken (mine was airfried).

Top the chicken with sauce and shredded mozzarella. Return to the oven/airfryer/toaster oven to melt the cheese.
Toss the arugula with Italian dressing or oil & vinegar.
Assemble the bowls with rice in the bottom and top with chicken, fresh mozzarella, arugula, and sprinkle remaining parmesan on top.
Enjoy!

Chicken Parm Rice Bowl - The Three Bite Rule

This is really good and nicely filling. I love the melty cheese with the chicken, and the fresh arugula with a little bit of dressing adds brightness.

Some of our other fav grain bowls are:
Pineapple Coconut Rice Bowls
Winter Veggie Grain Bowls
Chicken, Bacon, & Avocado with Honey Mustard

Ranch Chicken Burgers

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{originally published in 2012 and updated in 2024}

These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.

Ranch Chicken Burgers
Ingredients: (for 4)
1 pound ground chicken
1 packet dried ranch dressing/dip mix (~2 teaspoons)
3 tbs ranch dressing
4 rolls

Directions:
Preheat the grill.
Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping.
Form into 4 patties.

Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle.
Serve on buns with more ranch and any toppings you like!
Enjoy!

We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.

Chicken, Bacon & Ranch Meatballs

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These are tried and true flavors in our house so they became meatballs! They’re balanced and not overwhelming in the bacon or ranch flavors.

We had them with mashed potatoes and brussels sprouts. The big guy discovered as mastery in pealing and is ready for anything with a peal-able skin.

Chicken, Bacon & Ranch Meatballs
Ingredients:
16 oz ground chicken
1 egg
~2-3 strips of bacon, cooked, chopped and fully cooled
2 teaspoons ranch powder
1 garlic clove, minced/1 teaspoon minced garlic
1/4 cup breadcrumbs
salt & pepper
oil for frying

Directions:
Preheat a large skillet to low-medium heat.
Mix together the ground chicken, egg, bacon, ranch, garlic, breadcrumbs, and salt & pepper.

Raise the temperature for the skillet to medium and add vegetable oil.
Preheat the oven to 350-degrees.
Form into balls and gently pan fry for about 3 minutes on each side.
Keep warm in the oven to finish cooking, check that the internal temperature gets to >165 degrees.

Enjoy!

We liked this meal. With 3 items it usually is safe to assume the kids will like 2 out of 3, which is good enough. The little girl always likes meatballs so she was into those the most. The big guy was the one who asked for brussels sprouts and he made the mashed potatoes so those two were his fav!

Mexican Chicken Salad

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This is the perfect use of leftovers from taco night. I mixed up shredded chicken with part mayo and part avocado before adding corn and black beans. Customize it with any add ins from the leftovers!

It is great scooped up with chips or on a roll! It even keeps pretty well.

Mexican Chicken Salad
Ingredients: (for 2 servings)
1 1/2 cups shredded chicken
1 small avocado
2 tablespoons mayo
1 teaspoon taco seasoning
1/4 cup corn
1/4 cup black beans

Directions:
Mix together the chicken, avocado, mayo, and taco seasoning. Gently mix in the corn and black beans.

Serve with tortilla chips or on a bun. Top with pickled onions or jalapeños or cilantro or tomatoes and spice it up as you like.

This was so good. I refrigerated a portion to see how it was the next day – survey says: yup! It was good! I squeezed some lime to wake it up and loosen it up. The avocado isn’t the same green the next day, but the whole thing didn’t look as sad as old guac.