- 1 lb. boneless chicken breast
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 2 cups cooked white rice
- In a large skillet over medium-high heat, cook the chicken for 8 minutes or until cooked through. Remove from the pan and set aside.
- Add the onion to the skillet and cook for 3 minutes until softened. Add the garlic and cook for an additional minute.
- Add the olive oil, chili powder, cumin, and garlic powder to the pan and stir to combine.
- Return the chicken to the pan and add in the beans, corn, and cooked rice. Stir until all ingredients are combined.
- Serve warm with your favorite toppings such as sour cream, guacamole, cheese, salsa or lettuce.
Mexican
Chicken
Rice
Beans
Burrito Bowl