📖 Instructions

1. Prepare the Chicken: Dice 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces. Season generously with 1 tablespoon of taco seasoning, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of garlic powder, a pinch of salt, and a pinch of black pepper. Ensure the chicken is evenly coated with the spices for maximum flavor.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 7-10 minutes, or until fully cooked and lightly browned. Stir occasionally to ensure even cooking. The internal temperature should reach 165°F (74°C).
3. Prepare the Rice: While the chicken is cooking, cook 1 cup of rice according to package instructions. For added flavor, use chicken broth instead of water. Once cooked, fluff the rice with a fork and set aside. Tip: I love using brown rice for extra fiber and nutrients!
4. Chop the Vegetables: Dice 1 red bell pepper, 1/2 red onion, and 1 avocado. Chop 1/4 cup of fresh cilantro. These fresh veggies add a burst of flavor and color to your bowls.
5. Prepare the Black Beans and Corn (Optional): If using, drain and rinse 1 can (15 ounces) of black beans. You can either use canned corn (drained) or frozen corn (thawed). I love giving the corn a quick sauté in the pan after the chicken is done to bring out a little sweetness!
6. Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top with the cooked chicken, black beans (if using), corn (if using), diced bell pepper, red onion, and avocado.
7. Garnish and Serve: Sprinkle fresh cilantro over the bowls. Add your favorite toppings, such as sour cream, salsa, shredded cheese, or a squeeze of lime juice. Serve immediately and enjoy!
8. Make ahead tip: Prep all the components on Sunday and store them in separate containers. Assemble the bowls just before serving. If your using avacado make sure to lightly coat in lemon juice before putting it in the fridge.