Burrito Bowl

Instructions

1. 1

   Cook brown rice according to package directions. Once cooked, fluff with a fork and season with salt and the juice of half a lime.

2. 2

   While rice cooks, cut chicken into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat.

3. 3

   Season chicken pieces with cumin, chili powder, garlic powder, salt, and pepper. Cook in the hot skillet for 6-8 minutes, stirring occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C).

4. 4

   Drain and rinse black beans if using canned. Heat them in a small pot with a splash of water until warmed through. Season with salt and pepper.

5. 5

   If using frozen corn, cook according to package directions. If using canned, drain and warm briefly in a pan.

6. 6

   Chop romaine lettuce, halve cherry tomatoes, dice red onion, and slice avocados. Chop cilantro.

7. 7

   To assemble bowls: Divide rice among 4 bowls. Top each with equal portions of chicken, black beans, corn, lettuce, tomatoes, and red onion.

8. 8

   Add sliced avocado, a dollop of sour cream, and a sprinkle of shredded cheese to each bowl.

9. 9

   Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the top.