Chicken Burrito Bowls
2½ teaspoons chili powder
2½ teaspoons cumin
½ teaspoon garlic powder
½ teaspoon cayenne pepper
2 lbs chicken breast
16 oz Southwest corn, canned
1 can black beans, drained and rinsed
1 can diced tomatoes & green peppers canned, rotel
1 lime juiced
2 cups, cooked brown rice
fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce
Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
*Or use microwave single packet brown rice.
Mix the spices together in a small bowl and set aside.
In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the chicken, stir. Cook the chicken until cooked through, about 3-5 minutes (depending on the size). remove from heat.
To assemble the bowls layer rice, Chicken. ¼ cup black bean, ¼ cup southwest corn, ¼ cup rotel tomatoes & green chili.
Top with any of the toppings that you desire.