Chicken and Rice Burrito Bowls

Ingredients

• about 680 g Chicken Breast
• 2 tbsp Olive Oil
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 3 cups Cooked Rice
• 1 can Diced Tomatoes
• 1 cup Corn
• 1 can Black Beans
• 1 large Avocado
• 2 tbsp Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of chicken breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, combine the chicken pieces with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. Toss well to ensure all chicken pieces are evenly coated.
3. 3Heat a 30.48 cm skillet over medium-high heat until it is hot. Add the seasoned chicken to the hot skillet in a single layer. Cook for 6-8 minutes, turning the pieces occasionally, until the chicken is fully cooked through and reaches an internal temperature of 74°C. Remove the chicken from the skillet and set aside.
4. 4Prepare the 3 cups of cooked rice. Fluff the rice with a fork to separate the grains.
5. 5In a large bowl, combine the 3 cups of cooked rice with the 1 can of diced tomatoes (undrained), 1 cup of corn, and 1 can of black beans (rinsed and drained). Stir gently to mix everything together.
6. 6Slice the 1 large avocado into thin slices.
7. 7Divide the rice mixture evenly among four bowls. Top each bowl with the cooked chicken, avocado slices, and a drizzle of the 2 tbsp lime juice. Serve immediately.

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