1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)
In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.
Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove them from the pan and set aside.
If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.