Chicken Burrito Bowl

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime

Instructions

1. 1

   In a bowl, combine olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Add chicken breasts and coat evenly. Marinate for at least 10 minutes.

2. 2

   Cook the rice according to package instructions and set aside.

3. 3

   Heat a skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes per side, or until fully cooked. Remove and let rest for a few minutes, then slice.

4. 4

   In the same skillet, warm the black beans and corn for 2-3 minutes until heated through.

5. 5

   Assemble the bowls: evenly divide the rice, black beans, corn, cherry tomatoes, avocado slices, and sliced chicken among four bowls.

6. 6

   Top with fresh cilantro and a squeeze of lime juice. Serve immediately.