DirectionsStep1Cook rice according to package instructions.Step2In a large skillet, heat olive oil over medium heat. Add chicken, salt, chili powder, cumin, onion, and garlic. Toss to coat chicken and cook for about 5 minutes.Step3To the skillet add tomatoes, beans, corn, and green chiles. Continue cooking for another 5 minutes, or until chicken is cooked through.Step4Drizzle lime juice over top and remove skillet from heat.Step5Assemble bowls by adding cooked rice, southwest chicken mixture, and toppings to each bowl. Give a big stir to combine and enjoy!IngredientsIngredients2 cupsBrown Rice (or white, I used jasmine rice)2 tablespoonsOlive Oil1 poundChicken Breast (about 2 large sized, cut into bite-sized pieces)1 teaspoonSalt2 teaspoonsChili Powder1 tablespoonCumin¾ cupSweet Onion (diced)5 Garlic Cloves (minced)1 (14.5 ounce) canFire-Roasted Tomatoes1 (15 ounce) canBlack Beans (drained and rinsed)1 ½ cupsCanned Corn (or frozen, fresh, drained)1 (4 ounce) canGreen Chiles (diced, mild or hot)1 Lime (fresh squeezed)add Avocado (diced)add Cilantro (finely chopped)add Sour Cream (or greek yogurt)add Cheese (grated, sharp white cheddar is my fave)add Extra Lime Wedges Served (on the side)See moreNutritionalNutritional264 Calories6 gTotal Fat41 mgCholesterol35 gCarbohydrate520 mgSodium19 gProteinFrom passmesometasty.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Low Calorie Chicken, Black Bean Rice Burrito Bowl
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