Burrito Bowl: Zesty & Charred

Rinse the 1.5 cups rice in a sieve until the water runs clear.

Boil the 3 cups vegetable broth in a pot, add the rice, then cover and simmer on low for 15 minutes until all liquid is absorbed.

Toss the 1.5 lbs diced chicken with 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, salt, and pepper.

Heat 1 tbsp avocado oil in a large skillet over medium high heat.

Sear the chicken for 6 to 8 minutes until golden and the center is opaque.

Fluff the rice with a fork and stir in the zest and juice of 1 lime and half the chopped cilantro.

Warm the 15 oz black beans and 1 cup corn in the same skillet used for the chicken until they sizzle and pop.

Dice the 1 large avocado and 0.25 cup red onion while the chicken rests for 3 minutes.

Halve the 1 cup cherry tomatoes and prepare the remaining lime for wedges.

Assemble the Burrito Bowl by layering the rice base followed by chicken, beans, corn, and fresh toppings.