Burrito Bowls

• 1 c rice
• 2 tbsp canola oil, divided
• 1½ lb chicken breast strips
• 1 ½ tsp The Fresh Market Bulk Taco Seasoning
• 1 Southwest Veggie Kit
• Kosher salt and freshly ground pepper
• 1 c The Fresh Market Organic Black Beans
• 8 oz The Fresh Market Cheddar
• Sour Cream
• Lime, cut into wedges

Prepare rice according to package instructions.

Add 1 tbsp oil to a large skillet and heat over medium high until oil shimmers, about 2-3 minutes. Add chicken and season with taco seasoning. Turn the pieces occasionally to cook evenly, until brown on all sides and juices run clear, about 6-7 minutes. Transfer to plate and set aside.

Add remaining 1 tbsp oil to pan and add vegetables from veggie kit. Season with salt and pepper to taste and sauté until lightly browned and slightly tender, about 5 minutes.

Return chicken to pan, reduce heat to low and cover to keep warm while preparing the bowls.

Transfer beans to a microwave-safe dish, cover and microwave 1 ½ minutes or until warm.

Portion ½ c of the cooked rice into each bowl and top with ¼ c of black beans. Divide the chicken and vegetables evenly among the bowls and top with cheese. Garnish each bowl with a dollop of sour cream and lime wedges.