Chicken Taco Bowls by Cooking With Curls

– 3 teaspoons chili powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/8 teaspoon cayenne pepper (or more to add more heat)
– 1/4 teaspoon sea salt
– 1/4 teaspoon black pepper
– 1 1/4 pounds boneless, skinless chicken breasts
– 1 tablespoon olive oil
– 1 cup diced, yellow onion
– 2 cloves fresh garlic, minced
– 1 cup chicken stock
– 1 1/4 cup long-grain, white rice (rinsed and drained)
– 15.25 ounce can whole kernel corn (rinsed and drained)
– 15 ounce can black beans (rinsed and drained)
– 16 ounce jar tomato salsa (a thin, watery type salsa not chunky style)
– 1/2 cup chopped cilantro
– toppings

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min