Chicken Burrito Bowl

Instructions

1. Prepare the chicken
   In a large bowl, toss the cubed chicken with 1 tablespoon olive oil and taco seasoning until evenly coated. Let marinate for at least 10 minutes while preparing other ingredients.
2. Cook the cilantro lime rice
   In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, then stir in lime zest, half the lime juice, and chopped cilantro. Season with salt to taste.
3. Cook the chicken
   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature of 165°F). Set aside.
4. Prepare the black beans and corn
   In a small saucepan, combine black beans and corn. Heat over medium-low heat for 3-5 minutes until warmed through. Season with a pinch of salt and pepper.
5. Prepare the fresh toppings
   In a small bowl, combine diced avocado, cherry tomatoes, and red onion. Drizzle with remaining lime juice and season with salt and pepper to taste. Toss gently to combine.
6. Assemble the burrito bowls
   Divide the cilantro lime rice among four serving bowls. Top each bowl with equal portions of the cooked chicken, black bean and corn mixture, and the fresh avocado-tomato salsa. Add a dollop of sour cream and sprinkle with shredded cheese and additional cilantro for garnish.