Chicken Burrito Bowl

Servings: 4

INGREDIENTS

1 cup brown rice, any type 2 cups chicken broth 4 chicken breasts

Vegetable oil, for greasing Salt and pepper, to taste 1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, rinsed and drained

1 cup shredded cheese (Monterey jack or cheddar both work well)

1 cup prepared fresh salsa 1 ripe avocado, diced ½ cup sour cream Lime wedges, for serving

INSTRUCTIONS

Preheat oven to 400 degrees. For the rice: Cook rice following package directions, using the chicken broth in place of water. (You may use slightly less than 2 cups of broth depending on the type of rice you are using.) Cover and keep warm.

For the chicken: Grease a baking dish with oil, then place chicken in the dish. Drizzle the chicken with oil, if desired, and season with salt and pepper. Cover the chicken with a (greased) piece of parchment paper, tucking the paper over the chicken so that it is completely covered. Bake for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165 degrees. Remove chicken from the oven and once cool enough to handle, shred the meat.

To assemble: Divide the rice evenly between four bowls. Top with shredded chicken. Around the outside of the bowl, arrange the black beans, corn, shredded cheese, salsa, and diced avocado. Top with a dollop of sour cream and serve with lime wedges.

Recipe courtesy of The Wildflower Chef