Sweet N' Spicy Chicken Bowls

Ingredients

• 1 tsp mild chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/8 tsp cayenne pepper
• Freshly Cracked Pepper to taste
• 1/4 tsp salt
• 1 Tbsp olive oil
• 1 Tbsp honey
• 1/2 tsp apple cider vinegar
• 1 cup uncooked brown rice
• 1 3/4 cup chicken broth
• 1 boneless skinless chicken breast
• 1 can pineapple tidbits in juice
• 1 can black beans
• 1 ripe avocado
• 2 green onions
• 1/4 bunch cilantro, optional

Directions

1. Start with the rice. Put the dry rice and chicken broth into a small pot, cover it, and set it over high heat until it comes to a full boil. Once it is bubbling, reduce the heat to low and simmer for 25 minutes. Turn off the heat after 25 minutes, but leave the pot covered and alone for 10 minutes. Fluff the rice with a fork.
2. In a bowl, stir together the spices, pepper, salt, honey, olive oil, and apple cider vinegar until you have a glossy seasoning mixture.
3. Cut the chicken breast into small chunks. Add the chicken to the bowl with the seasoning mixture and toss until every piece is coated. Leave it to the side while you get the remaining bowl ingredients ready.
4. Rinse the black beans and let them drain. Drain the pineapple, then cut the tidbits smaller. Slice the green onions, rinse the cilantro and chop it roughly, then halve the avocado and use a paring knife to slice or cube the flesh.
5. Warm a large non-stick skillet over medium heat. Add the seasoned chicken and cook, stirring as needed, until the pieces are cooked through with a little browning, about 5-7 minutes.
6. To assemble, spoon 3/4 cup cooked rice into each bowl. Top each one with 1/4 of the chicken, black beans, pineapple, avocado, green onions, and cilantro.