Chicken Burrito Bowls (Print Version)

# Ingredients:

01 - 1 cup uncooked long-grain rice.
02 - 1 pound chicken breast, chopped into small chunks.
03 - 1 lime.
04 - 3 tablespoons of olive oil.
05 - ¼ cup diced yellow onion.
06 - 1 teaspoon onion powder.
07 - 1 teaspoon smoked paprika.
08 - 1 teaspoon cumin.
09 - 1 teaspoon garlic powder.
10 - 2 teaspoons chili powder.
11 - 1 (14.5 oz) can of drained diced tomatoes.
12 - 1 (15 oz) can of black beans, rinsed and drained.
13 - 2½ cups chicken broth (low-sodium).
14 - 1 cup shredded colby jack cheese.
15 - Kosher salt and ground pepper.
16 - Optional toppings: guacamole, sour cream, tomatoes, green onions.

# Instructions:

01 - Season chicken with pepper and salt, then cook in a pan over medium-high heat until browned.
02 - In 2 tablespoons of oil, soften the onions by cooking them for a few minutes.
03 - Push the chicken aside, add the remaining oil, and stir the rice to toast it for 2 minutes.
04 - Mix in beans, broth, tomatoes, and spices. Put the lid on and cook on low for 20 minutes until rice softens.
05 - Squeeze lime juice over, sprinkle cheese on top, and cover for a few minutes to melt. Add your favorite toppings at the end.

# Notes:

01 - Feel free to use ground turkey or beef instead of chicken.
02 - Toss in some corn or diced peppers if you'd like.
03 - Skip the cheese if you're looking for a lighter option.

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