"My Favorite Burrito Bowl

By RoketJSquerl

Ingredients

• 1 lb. chicken breast thinly sliced widthwise
• 1 teaspoon chili powder
• 1.5 teaspoons cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt
• fresh cracked pepper
• 3 teaspoons olive oil divided
• 1 green pepper thinly sliced
• 1/2 red onion thinly sliced
• 1 15 oz. can corn, drained
• 1 15 oz. can black beans, drained and rinsed
• 2 cups brown rice
• 1 cup pico de gallo
• 1/4 cup fresh chopped cilantro
• optional: fresh guacamole for topping

Details

Servings 5
Preparation time 30mins
Cooking time 45mins
Adapted from midwestfoodieblog.com

Preparation

Step 1

Instructions
First, start by cooking your rice according to package directions. We have this awesome rice cooker so it takes about 20-25 minutes to cook 2 cups (which makes 4 cups when cooked). While the rice is cooking, heat 2 teaspoons olive oil in a large saute pan over medium high heat. Combine chili powder, cumin, garlic powder and onion powder in a small bowl along with a large pinch of salt and pepper. Use about 2/3 of your spice mixture to season both sides of the chicken breast. Saute chicken breast for 3-4 minutes on each side or until each side is dark golden brown and the chicken is cooked through. If the pan seems to be getting to dry/burnt before the chicken is cooked, add a splash of chicken broth or water, cover the pan with a tight fitting lid and allow the chicken to finish cooking. I find that this method works well without adding additional oil or drying out the chicken. Transfer chicken to a cutting board to rest.
Heat the last teaspoon of olive oil in the same large saute pan over medium heat. Add green pepper, onion and a pinch of salt and pepper. Saute for 3-4 minutes and add the remaining seasoning mixture. Add a splash of water and stir to evenly coat veggies in seasoning. Remove from heat and set aside.
Time to assemble! I divided this recipe into 5 lunches but you could easily adjust the serving size to fit your needs. Start with a bed of brown rice, then divide beans, corn, veggies, chicken, pico de gallo and cilantro evenly between each serving. Top with a heap of guacamole just before serving if you'd like. Now you can enjoy healthy burrito bowls in a moment's notice all week long!