Pinto Bean and Chicken Burrito Bowls

Ingredients

• Salt and pepper - To taste
• Lime - 1, juiced
• Cilantro - 1/4 cup, chopped
• Salsa - 1/2 cup
• Sour cream - 1/2 cup
• Avocado - 1, sliced
• Tomatoes - 2, diced
• Lettuce - 2 cups, shredded
• Cooked rice - 2 cups
• Canned pinto beans - 1 can, drained and rinsed
• Taco seasoning - 2 tablespoons
• Olive oil - 2 tablespoons
• Boneless, skinless chicken breasts - 2

Instructions

1. Preheat the oven to 400°F.
2. Season the chicken breasts with taco seasoning, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into strips.
5. In the same skillet, add the pinto beans and cook for 2-3 minutes, until heated through.
6. In serving bowls, layer cooked rice, pinto beans, sliced chicken, lettuce, tomatoes, avocado, sour cream, and salsa.
7. Garnish with chopped cilantro and drizzle with lime juice.
8. Serve the burrito bowls immediately and enjoy!