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Sante Fe Chicken Bowls
  • 2 chicken breasts, cut in half lengthwise
  • 1 cup white rice, dry
  • 1 cup frozen corn, thawed
  • 14oz can black beans, strained and rinsed
  • 1 red bell pepper, cored and diced
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • ½ cup salsa, of your choice
  • ¼ cup cheddar cheese, shredded
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