Ingredients:

  • 1.5 lbs Chicken Breast, diced into 1-inch cubes
  • 1 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1 tsp Cumin
  • 0.5 tsp Garlic powder
  • 0.5 tsp Salt
  • 0.25 tsp Cracked black pepper
  • 1.5 cups Long-grain white rice, rinsed
  • 3 cups Vegetable broth
  • 1 bunch Fresh cilantro, finely chopped
  • 2 Limes, juiced and zested
  • 15 oz can Black beans, drained and rinsed
  • 1 cup Frozen sweet corn
  • 1 cup Cherry tomatoes, halved
  • 1 large Avocado, sliced
  • 0.25 cup Red onion, finely diced

Instructions:

  1. Rinse the 1.5 cups rice in a sieve until the water runs clear.
  2. Boil the 3 cups vegetable broth in a pot, add the rice, then cover and simmer on low for 15 minutes until all liquid is absorbed.
  3. Toss the 1.5 lbs diced chicken with 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, salt, and pepper.
  4. Heat 1 tbsp avocado oil in a large skillet over medium high heat.
  5. Sear the chicken for 6 to 8 minutes until golden and the center is opaque.
  6. Fluff the rice with a fork and stir in the zest and juice of 1 lime and half the chopped cilantro.
  7. Warm the 15 oz black beans and 1 cup corn in the same skillet used for the chicken until they sizzle and pop.
  8. Dice the 1 large avocado and 0.25 cup red onion while the chicken rests for 3 minutes.
  9. Halve the 1 cup cherry tomatoes and prepare the remaining lime for wedges.
  10. Assemble the Burrito Bowl by layering the rice base followed by chicken, beans, corn, and fresh toppings.