Speedy Chicken and Black Bean Burrito Bowls

Ingredients

• Chicken breast 1 pound
• White or brown rice 1 cup dry
• Canned black beans 15 ounce can
• Canned or frozen corn 1 cup
• Salsa 0.5 cup
• Avocado 1 medium
• Lime 1 medium
• Fresh cilantro 0.25 cup chopped
• Olive oil 1 tablespoon
• Cumin 1 teaspoon
• Chili powder 1 teaspoon
• Salt 0.5 teaspoon
• Black pepper 0.25 teaspoon

How to Cook

1. Rinse rice thoroughly under cold water. Cook rice according to package directions (typically 1 cup dry rice with 2 cups water, brought to a boil, then simmered covered until water is absorbed).
2. While rice cooks, pat chicken breast dry and cut into 1/2-inch cubes. In a medium bowl, toss chicken with olive oil, cumin, chili powder, salt, and black pepper until evenly coated.
3. Heat a large skillet over medium-high heat. Add seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 8-10 minutes. Set aside.
4. Drain and rinse the black beans. If using frozen corn, thaw it. In the same skillet or a separate small pot, combine black beans and corn. Heat over medium heat until warmed through, about 3-5 minutes.
5. While beans and corn warm, prepare your fresh toppings: dice the avocado, chop the fresh cilantro, and cut the lime into wedges.
6. To assemble, divide the cooked rice between two bowls. Top with cooked chicken, black beans and corn mixture, salsa, diced avocado, and fresh cilantro. Serve immediately with lime wedges for squeezing.