One Pan Chicken Burrito Bowl
1 lb Chicken Breasts
1 cup Rice
1 can Black Beans, rinsed and drained
1 cup Corn, canned or frozen
1 medium Onion, diced
1 Bell Pepper, diced
2 Tbsp Olive Oil
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp Garlic Powder
Salt & Pepper, to taste
1 cup Salsa
2 cups Chicken Broth
Dice the chicken into bite-sized pieces and season with salt & pepper, cumin, chili powder, and garlic powder.
Heat 2 tablespoons of olive oil in a large pan over medium-high heat.
Add the seasoned chicken to the pan and sauté until cooked through.
Add the diced onion and bell pepper. Sauté for another 5 minutes or until the vegetables are tender.
Stir in the remaing ingredients and mix well.
Bring to a boil. Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
Fluff the rice and garnish with any additional toppings.
