For the Burrito Bowl

• Cut the chicken breast into bite-sized pieces, and add them to a medium-sized bowl.
  2 boneless, skinless chicken breasts
• Add the olive oil, paprika, cumin, ground chili pepper, salt, and black pepper. Mix well until chicken is coated with spices and oil.
  2 tablespoons extra virgin olive oil, 1 teaspoon ground paprika, 1 teaspoon ground cumin, ½ teaspoon ground chili pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
• Heat a nonstick pan over medium, add the chicken, and cook for 7-8 minutes on each side, until thoroughly cooked. Set aside.
• Cook the rice according to the box instructions.
  1 cup dry white rice
• In a large bowl, add the chopped lettuce, corn, beans, rice, and cooked chicken.
  2 cups chopped romaine lettuce, 1 cup canned corn, 1 cup canned black beans
• Make the salsa: Add all salsa ingredients to a bowl and mix well until combined.
  1 tablespoon chopped fresh cilantro, ½ tomato, ½ onion, 2 tablespoons white vinegar, 4 tablespoons lime juice, ⅛ teaspoon kosher salt
• Add the salsa, sliced avocado, sour cream, and cheddar cheese on top of the burrito bowls. Enjoy!
  1 avocado, ¼ cup sour cream, ¼ cup freshly shredded cheddar cheese