Homemade Chicken Burrito Bowl

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the rice and toast, stirring constantly, for 2 minutes until lightly golden and fragrant.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender.

Remove the rice from heat, fluff with a fork, and stir in half of the lime juice and 1/4 cup chopped cilantro. Season with salt to taste, cover, and set aside.

While the rice cooks, pat the chicken breasts dry. In a small bowl, mix the chili powder, cumin, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the spice mixture evenly over both sides of the chicken.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice into strips.

In the same skillet, add the black beans and corn. Cook over medium heat for 5 minutes, stirring occasionally, until heated through. Season with a pinch of salt and pepper.

In a medium bowl, combine the diced tomatoes, red onion, jalapeño, remaining lime juice, 2 tablespoons chopped cilantro, and 1/4 teaspoon salt. Stir gently to combine.

Divide the cilantro-lime rice evenly among four bowls. Top with the black bean and corn mixture, sliced chicken, and pico de gallo.

Finish with optional toppings like avocado, shredded cheese, sour cream, and shredded lettuce as desired.