Ingredients
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1 cup instant brown rice
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1 (15 oz) can black beans
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1 lb chicken cutlets
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1/2 tsp garlic powder
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1/4 tsp ground cumin
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1/4 tsp black pepper
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1 tbsp vegetable oil
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1 avocado
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1/2 cup salsa
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1/2 cup shredded cheddar cheese
Steps
1
Cook rice according to package directions. Meanwhile, preheat a large nonstick skillet over medium-high heat. Drain and rinse the beans.
2
Slice chicken into thin strips and toss with the garlic powder, cumin, and pepper. Heat the oil in the pan and add the chicken. Cook, stirring occasionally for 5 min. or until lightly browned and fully cooked. Add the beans and toss with the chicken to warm.
3
Peel and slice the avocado. Divide rice among 4 bowls. Top with the chicken and black beans, followed by 2 tbsp salsa, 2 tbsp shredded cheese, and ¼ of the avocado slices.
