Instant-Pot Chicken Burrito Bowl

Serving Size: about 1 cup chicken mixture, 1/2 cup rice, 1/4 cup black beans, 1/4 cup corn, 1/4 cup avocado, 1 Tbsp. cilantro & 2 Tbsp. cheese
Per Serving: 565 calories; protein 35g; carbohydrates 57g; dietary fiber 11g; sugars 7g; fat 22g; saturated fat 5g; mono fat 13g; poly fat 3g; cholesterol 72mg; vitamin a iu 744IU; vitamin b3 niacin 14mg; vitamin b12 1mcg; vitamin c 28mg; vitamin d iu 19IU; vitamin e iu 4IU; folate 75mg; vitamin k 18mg; sodium 701mg; calcium 176mg; chromium 1mcg; iron 4mg; magnesium 121mg; phosphorus 393mg; potassium 832mg; zinc 3mg; omega 6 fatty acid 3g; niacin equivalents 20mg; selenium 30mcg.

2 tablespoons extra-virgin olive oil, divided

1 pound boneless, skinless chicken breasts

1 cup chopped yellow onion

1 tablespoon chopped garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground pepper

1 (14.5 ounce) can fire roasted diced tomatoes

2 cups hot cooked brown rice

1 cup rinsed canned no-salt-added black beans, warmed

1 cup frozen corn, warmed

1 avocado, chopped

¼ cup chopped fresh cilantro

½ cup crumbled queso fresco

Lime wedges for serving

Directions at eatingwell.com

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