Healthy Chicken Burrito Bowl

2 lg Chicken breasts or thighs, boneless and skinless

2 lg Red bell peppers

1 med Red onion

2 tbs Olive oil

1 clove Garlic

1 tsp Cumin

1 tsp Chili powder (to taste)

2 tbs Cilantro, freshly chopped

2 cups Rice, cooked (brown or white)

1 can Black beans, drained and rinsed

1 can Corn, drained

1 Lime, sliced into wedges

1 Tomato, chopped

1 cup Shredded cheese

1 lg Avocado, chopped

1 Preheat oven to 400°F.

2 In a large bowl, combine lime juice, olive oil, garlic, cumin, salt and pepper, chili powder and 1 tablespoon cilantro. Mix. Add chicken and, if possible, marinate for 15-30 minutes.

3 Line a baking sheet with foil and spray with nonstick spray.

4 Place chicken, peppers and onions onto baking sheet in a single layer. Drizzle veggies with olive oil, salt and pepper.

5 Bake in a preheated oven for 25-35 minutes, testing to make sure chicken is cooked. Flip chicken twice while cooking to get evenly browned.

6 While chicken is cooking, add rice to boiling water and cook as directed. Fluff and set aside, adding lime juice, salt and pepper to taste.

7 Rest chicken for 10 minutes before slicing or shredding.

8 When ready to serve, place ½ cup rice in a bowl and alternate onions, peppers, black beans, corn, tomatoes, cheese and avocado.

Garnish with fresh cilantro (optional). Serve with a wedge of lime and sour cream (also optional).

Serves 4 | Prep Time 45 mins