From craving to table
Instructions
- 1
In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- 2
Cut the chicken breasts into bite-sized pieces and toss with half the spice mixture and 1 tablespoon olive oil.
- 3
Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon olive oil. Add rice and sauté for 2 minutes until lightly toasted.
- 5
Stir in the remaining spice mixture, chicken broth, and salsa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is cooked and liquid is absorbed.
- 6
Fluff rice with a fork. Add black beans and corn, stir, and let heat through for 2-3 minutes.
- 7
To assemble the bowls: Divide the rice mixture among 4 bowls. Top with cooked chicken, cherry tomatoes, cheese, avocado, and cilantro.
- 8
Serve immediately with lime wedges on the side.