Name: Naked Chicken Burrito Bowl
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: Skinless, boneless chicken breasts - 2; Garlic powder, or to taste - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; White corn kernels, drained - 1 (15.25 ounce) can; Black beans, drained - 1 (15 ounce) can; Cooked long-grain white rice - 1 ½ cups; Shredded Monterey Jack cheese - ½ cup; Chopped lettuce - ¾ cup; Salsa - ⅓ (8 ounce) jar; Sour cream - ½ cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Naked Chicken Burrito Bowl

1. Skinless, boneless chicken breasts - 2

2. Garlic powder, or to taste - ½ teaspoon

3. Salt and ground black pepper to taste - ½ teaspoon

4. White corn kernels, drained - 1 (15.25 ounce) can

5. Black beans, drained - 1 (15 ounce) can

6. Cooked long-grain white rice - 1 ½ cups

7. Shredded Monterey Jack cheese - ½ cup

8. Chopped lettuce - ¾ cup

9. Salsa - ⅓ (8 ounce) jar

10. Sour cream - ½ cup

How to cook deliciously - Naked Chicken Burrito Bowl

1. Stage

Preheat grill for medium heat and lightly oil the grate.

2. Stage

Season chicken breasts with garlic powder, salt, and black pepper.

3. Stage

Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.

4. Stage

Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.

5. Stage

Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.