Chicken burrito bowls with rice and black beans

Cut the chicken breasts into 2 cm cubes. Season lightly with salt and pepper.

Heat the oil in the skillet over medium heat. Add the chicken and brown it for 5 min, stirring. Set aside.

In the saucepan, bring 250 ml of water to a boil. Add the rice, lower the heat and cook covered for 15 min without touching it. Turn off the heat and let it rest for 5 min.

Drain the black beans and warm them for 2 min in the skillet with a pinch of cumin for flavor.

Peel the tomato and cut it into small cubes. Cut the avocado in half, remove the pit and scoop the flesh out in cubes. Drizzle with the lime juice.

Divide the rice between two bowls. Add the chicken, beans, drained corn, tomato and avocado. Sprinkle with half of the shredded cheddar.

Preheat the oven to 200 °C on broil. Sprinkle the rest of the cheddar over each bowl and slide them under the broiler for 2 min until the cheese melts.