Chicken Burrito Bowl
Properly cook the Jasmin rice (2 cups of water for 1 cup of rice). Add Tbsp of olive oil. Once the rice comes to a boil, drain the starched water and refill the pot with fresh water, even with the half- cooked rice. After set the heat to medium-low and let it cook until is thoroughly cooked.
Pre-heat grill pan and spray with non-stick cooking spray. Season your chicken with paprika, chili powder, chicken bouillon and onion powder. Grill until cooked on both sides. Only flip when necessary for grill marks. Remove when cooked, set aside but keep chicken warm preferably in warmer.
Warm the beans and mix in cheese powder. Warm the corn and mix in Tajin seasoning. Chop up 3 roman tomatoes and season with salt to taste and chopped cilantro. Plate all prepared items with fresh salad greens and shredded cheese, and garnish with sour cream, cilantro and avocado slices and tortilla chips.