EASY SOUTHWEST CHICKEN BOWLS

1-1/4 lb. boneless chicken breasts
2 Tbsp. taco seasoning
2 Tbsp. olive oil, divided
1 (15 oz.) can black beans, drained and rinsed
1/2 tsp. dried cumin
1 ripe avocado, peeled and seed removed
1 cup rice, uncooked
1/4 cup chopped fresh cilantro
1 or 2 limes
1 tsp. grated lime peel

Sprinkle both sides of chicken breast with taco seasoning. In a large skillet, cook chicken using 1 Tbsp. of olive oil about 4-5 minutes per side or until chicken is cooked through. Cut cooked chicken into strips.

Cook rice according to package directions, making sure to salt the water. When rice is finished cooking, stir in 1 Tbsp. olive oil, fresh cilantro, juice from the lime and lime peel.

Sprinkle beans with salt and cumin and heat in the microwave until warm. Dice avocado and sprinkle with a little salt and lime juice.

Divide everything into 4 bowls and drizzle with extra lime juice.