Homemade Chicken Burrito Bowl (Better Than Takeout)

In a saucepan over medium-high heat add 1 1/2 cup jasmine rice and 1 tbsp olive oil. Cook for 2 minutes.

Pour in 2 cups of chicken broth, 1 lime juiced, 1 tsp garlic and 1/2 bunch cilantro chopped. Stir to combine. Place a lid on top and cook for 15-20 minutes until all the liquid is absorbed. Remove from heat and fluff with a fork.

Dice the 3 chicken breasts into small cubes, place in a large frypan or skillet. Pour 1 packet of taco seasoning and flip & move the chicken around as it cooks over high heat. Once the interal temperature reaches 165 degrees, your chicken is done.

In 6 personal bowls, seperate the cooked cilantro lime rice evenly and top with the cooked taco chicken.

Evenly distribute the toppings into each bowl: 1 pint cherry tomatoes (halved), 1 bell pepper (chopped), 2 ears of corn (boiled or grilled), 1 cup salsa, 1 cup guacamole, and 1 cup shredded Mexican cheese. Enjoy!