One Pan Chicken Burrito Bowls

Instructions

1. 1

   Sauté the onion in 2 tablespoons olive oil until softening.

2. 2

   Season the diced chicken with 1 teaspoon salt and 1/2 teaspoon pepper, add to the pan, and cook over medium-high heat until browned.

3. 3

   Push the chicken to one side of the pan. On the other side, add another tablespoon of olive oil and sauté the uncooked rice for about 2 minutes, until some grains start to turn golden.

4. 4

   Stir in the black beans, diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin.

5. 5

   Bring to a simmer, cover, reduce heat to low, and cook about 20 minutes, until the rice is tender. Season with additional salt and pepper as needed.

6. 6

   Squeeze the lime juice over the mixture and sprinkle with cheese. Cover and let sit off heat for 2 to 3 minutes to melt the cheese.

7. 7

   Garnish with fresh tomatoes, green onions, sour cream, and guacamole.