My story in recipes: One Pan Chicken Burrito Bowl

This summer has been anything but relaxing. Starting this spring with Ryan's graduation party, it has been non stop in this house all summer. Our busy schedule isn't necessarily a bad thing - it's partly due to the fact that we are squeezing in lots of family fun time. A beach vacation in Florida, college orientation, 2 trips to Virginia Beach, a trip to Ohio - all in less than 6 weeks.

All four of us are working this summer too which means 4 different schedules to keep up with. As you can imagine, our dinner schedule has been anything but regular this summer. Easy, one-pan meals are my saving grace this summer because there is just no time for big formal dinners. I found this recipe on number-2-pencils.com. It is really tasty, super easy and mega fast! (The trifecta of a perfect summer meal.)

One Pan Chicken Burrito Bowl

1 pound boneless, skinless chicken breasts, diced into bite sized pieces
3 tablespoon of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes, drained
1 15oz can of black beans, drained and rinsed
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of low-sodium chicken broth
2 cups of Colby jack, Monterrey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
avocado

Start by sauteing onions in 2 tablespoon of olive oil until they start to soften.

Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Add chicken to pan and cook over medium high heat until chicken has started to brown.

Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.