Ingredient

• 2 teaspoons olive oil
• 4 ounces diced cooked chicken
• ½ cup frozen corn
• 1 red bell pepper, sliced
• salt and ground black pepper to taste
• 1 cup cooked brown rice
• ½ cup salsa
• ¼ cup shredded Monterey Jack cheese

Direction

1. Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and bell pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
2. Spoon rice into two bowls. Divide chicken mixture between the bowls and top with salsa and Monterey Jack cheese.