Naked Chicken Burrito Bowl
Ingredients
- 2 skinless, boneless chicken breasts
- ½ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 (15.25 ounce) can white corn kernels, drained
- 1 (15 ounce) can black beans, drained
- 1 ½ cups cooked long-grain white rice
- ¾ cup chopped lettuce
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- ⅓ (8 ounce) jar salsa
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Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Cook chicken on the preheated grill until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Heat corn and black beans in two separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on two serving plates. Top with lettuce, sour cream, Monterey Jack cheese, and salsa.
Source
Original recipe: View Original