Southwest Chicken Bowl

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 3 cup cooked brown rice
• 15 oz black beans, rinsed and drained
• 15 oz canned corn, drained
• ½ red onion, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced (optional)
• ¼ cup fresh cilantro, chopped (optional)
• 1 lime (optional)
• ½ cup sour cream or Greek yogurt (optional)

Steps

1. Cut chicken breasts into 1-inch cubes. In a bowl, toss chicken with 1 tbsp olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper until evenly coated.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, or until cooked through and lightly browned.
3. While chicken cooks, warm the black beans and corn in separate small saucepans or in the microwave.
4. Assemble the bowls: divide the cooked brown rice among 4 bowls.
5. Top the rice with cooked chicken, black beans, corn, diced red onion, and halved cherry tomatoes.
6. Garnish each bowl with diced avocado, fresh cilantro, a squeeze of lime juice, and a dollop of sour cream or Greek yogurt, if desired.