One-Pot Chicken Burrito Bowls

Ingredients

• 1 pound chicken breasts cut into bite sized pieces
• 3 tbsp olive oil
• ¼ cup yellow onion diced
• 1 cup extra-long grain rice uncooked
• 1 14.5 oz can of diced tomatoes drained
• 1 15 oz can of black beans drained and rinsed
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chilli powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 ½ cup low-sodium chick broth
• lime
• 1 cup colby jack cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Directions

1. Start by sauteing onions in 2 tbsp of olive oil until they soften.
2. Season chicken with 1 tsp of kosher salt and ½ tsp of black pepper.
3. Add chicken to pan and cook of medium high heat until chicken has started to brown.
4. Move chicken to one side of pan. On the other side of the pan, add an additional tbsp of olive oil and saute uncooked rice for about 2 minutes, of just until some grains start to turn golden brown.
5. Stir in drained black beans, drained can of tomatoes, chicken broth, garlic powder, onion powder, chilli powder, smoked paprika and cumin.
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes, or until rice is tender
8. Season with additional salt and pepper as needed.
9. Squeeze juice from lime over mixture and sprinkle with cheese, recover and let set for 2-3 minutes off heat for cheese to melt.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.