Mexican Salad Burrito Bowl

Prepare Your Ingredients
Wash and dry your produce.
Medium dice ½ the bell pepper (all if small).
Halve the grape tomatoes.
Mince 2 cloves of garlic.
Finely chop the cilantro to make about 2 Tbsp.
Slice ½ the jalapeño into thin rounds, more if small (leave a few seeds in for some heat if desired).
Rinse and drain the black beans and corn.
Place tomatoes, cilantro, and jalapeño in a large salad bowl.
Crumble ½ the cheese into the bowl with the veggies.

Cook the Rice
Combine rice, 1 cup salted water, and 1 tsp olive oil in a small pot, and bring to a boil.
Once boiling, reduce heat to low, and cook covered until water is absorbed and rice is tender; 18-20 minutes.
Remove from heat, and fluff with a fork.

Cook the Chicken
Pat chicken dry, cut into bite sized pieces, and season with the taco spice.
Heat ½ Tbsp. olive oil in a medium pan over medium-high heat.
When hot, add chicken, and cook 5 minutes, or until cooked through, tossing occasionally.
Add the chicken to the salad bowl.

Cook the Pepper and Corn
In the same pan, heat a little olive oil over medium-high heat.
Cook the corn, beans, bell pepper and garlic for 2-3 minutes, tossing frequently.
Season with a little salt and pepper and transfer to the salad bowl.

Finish the Salad
Squeeze the juice of 1 lime into the salad bowl and toss to mix (drizzle with a little olive oil if dry).
Taste and season with a little salt and pepper to your liking.
Remove peel and pit from avocado, thinly slice, and season with salt and pepper.

Plating
Divide the rice between your bowls. Top with the mixed veggies, avocado slices, and crumble remaining cheese on top.
Enjoy!