BBQ Chicken Burrito Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• White rice

  Long-grain, regular, raw, enriched

  4 cup or 740g

• Barbecue sauce

  ½ cup or 125g

• Black beans

  Mature seeds, cooked, boiled, without salt

  2 cup or 344g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Preheat the oven to 400°F.
2. Rub the chicken breasts with olive oil and season with salt and pepper. Place on a baking sheet and bake for 15 minutes, then flip and bake for another 10 minutes until cooked through. Set aside.
3. Cook the rice according to package directions.
4. Chop or shred the cooked chicken and mix with 2-3 tablespoons of BBQ sauce until well coated.
5. Drain and rinse the black beans. Cut the zucchini into small cubes, shred the cheese, slice the scallions, and pit and slice the avocado.
6. Assemble the bowls by placing 1 cup of cooked rice in each. Divide the chicken, beans, corn, zucchini, cheese, scallions, and avocado equally among the bowls. Drizzle with additional BBQ sauce and serve.

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