Chicken & Black Bean Burrito Bowl

The #3 go to meal to make for my family! Rice, chicken, and veggies - gluten free too. The Avocado Cilantro Lime sauce is the cherry on top.

Ingredients

4 boneless, skinless chicken breasts

salt, pepper, onion powder, garlic powder

3 Tbsp. butter

1 1/2-2 cups white rice, cooked

Black Bean Salad -

1 can black beans

1 can corn

1 avocado, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, diced

1/2 cup cilantro, chopped

juice of 1 1/2 limes

1 Tbsp. olive oil

2 tsp. salt

2 tsp. chili powder

1/2 tsp. cumin

Avocado Cilantro Lime Sauce -

1/2 - 1 avocado

juice of 1 lime

1/2 cup cilantro

1/2 Tbsp. olive oil

1 1/2 tsp. minced garlic

1/2 cup water

1/4 tsp. salt

pepper to taste

Directions

1. For 2 cups rice, bring 4 cups water to a boil, then turn heat down to low and simmer until rice is cooked, about 20 min. While rice is cooking, prepare your chicken. In a case iron skillet, melt butter on medium heat. Liberally season both sides of the chicken with salt, pepper, onion powder, garlic powder. Place in skillet and cook each side until dark golden brown, about 7 min. each side. Remove from skillet to rest.

2. Drain and rinse black beans. Drain corn. Chop and mix all black bean salad ingredients in a bowl, cover, and refrigerate.

3. Place all Avocado lime sauce ingredients in a blender and blend until smooth. Pour into a mason jar or jelly jar, and screw on the lid, store in the fridge.

4. When ready to eat, assemble your rice, salad, and chicken. Drizzle with avocado lime sauce and top with shredded cheese, sour cream, extra cilantro and a squeeze of lime juice!