Chicken Burrito Bowl

Yield
6
Cooking Time
30 minutes

Ingredients

  • 1 lb diced boneless skinless chicken breasts
  • 3 Tbsp olive oil
  • 1/4 C diced yellow onion
  • 1 C uncooked long grain rice
  • 45 oz can diced tomatoes drained
  • 15 oz can of black beans drained and rinsed
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 2 1/2 C chicken broth
  • 2 C cheese
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 C freshly diced tomatoes
  • 1/8 C diced green onions (optional)
  • 1/4 C guacamole (optional)
  • 1/4 C sour cream (optional)

Instructions

  1. Start by sautéing onion in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
  3. Add chicken to pan and cook over medium high heat until chicken has just cooked through. Remove chicken to a bowl and set aside.
  4. Add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Taste and season with additional salt and pepper as needed.
  6. Add chicken back to pan and stir to combine. Sprinkle with cheese, add a lid and let set for 2-3 off heat to melt cheese.
  7. Garnish with fresh tomatoes, green onions, sour cream and guacamole.