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Chicken Burrito Bowl

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PREP TIME
5 min
COOKING TIME
25 min
TOTAL TIME
30 min
SERVINGS
2 servings
Dinner
Chicken Burrito Bowl
Ingredients
  • 2 skinless, boneless chicken breasts
  • 1/2 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 1/2 cups cooked long-grain white rice
  • 3/4 cup chopped lettuce
  • 1/2 cup sour cream
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 (8 ounce) jar salsa
Instructions
1
Preheat your outdoor grill to a medium heat setting, ensuring the temperature remains consistent throughout the cooking process.
2
Apply a thin layer of oil to the grill grates, taking care not to overdo it as this can create a mess.
3
Sprinkle chicken breasts with a blend of aromatic spices, including garlic powder, salt, and black pepper, to enhance their flavor.
4
Place the seasoned chicken breasts on the preheated grill and cook until they reach a safe internal temperature, indicated by an instant-read thermometer reading at least 165 degrees F (74 degrees C), approximately 6 minutes per side.
5
Once cooked, cut the chicken into manageable strips or bite-sized pieces for easier serving.
6
In a separate saucepan, heat corn over medium-low heat until warmed through, about 5 minutes, then transfer it to a separate container.
7
In another saucepan, heat black beans over medium-low heat until warmed through, about 5 minutes, then transfer them to a separate container.
8
Combine cooked rice, warmed corn, black beans, and chicken on two serving plates to create a visually appealing dish.
9
Top the assembled dish with crisp lettuce, a dollop of sour cream, shredded Monterey Jack cheese, and a spoonful of salsa for added flavor and texture.