One Pan Chicken Burrito Bowls

This dish has recently become a staple in our house. I love making up a batch for the week since it provides a quick and filling meal. We either make a salad with it or even use it in lettuce wraps. My son loves using it for burritos. With the rice and beans it isn't considered a paleo dish but it is gluten-free, refined sugar free, and dairy free.  

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced into bite size pieces
• 3 Tbs olive or coconut oil
• 1/3 cup diced yellow onion
• 1 cup uncooked extra long grain rice
• 1 14.5 oz can diced tomatoes, drained
• 1 14.5 oz can of black beans, drained and rinsed
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 tsp cumin
• 2 1/2 cups chicken broth
• sea salt and pepper

Directions:

1. Start by sauteing onions in 2 tbs oil until they start to soften.
2. Season diced chicken with salt and pepper.
3. Add chicken to the pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of pan add an additional 1 tbs of oil and saute uncooked rice for about 2 minutes or until it starts to turn golden brown.
5. Stir in black beans, tomatoes, chicken broth, garlic powder, cumin and chili powder.
6. Bring to a simmer. Cover and reduce heat to low. 
7. Cook about 20 minutes or until rice is tender.
8. Garnish with fresh tomatoes, green onions, cilantro and guacamole.

http://www.number-2-pencil.com/2014/05/22/one-pan-chicken-burrito-bowls/

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