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, raw

  1 ⅞ cup or 365g

• 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

  California, raw

  1 fruit, without skin and seed or 136g

Directions

1. Preheat oven to 400 degrees F.
2. Rub chicken breasts with oil and season with salt and pepper. Place on a baking sheet and bake for 15 minutes, flip, and bake for another 10 minutes until chicken is cooked through, no longer pink, and juices run clear. Set aside.
3. Prepare rice as per package directions.
4. Chop or shred the chicken breast and mix with 2-3 tablespoons of BBQ sauce until the meat is well coated.
5. Drain and rinse the black beans. Cut the zucchini into small cubes (1/4-1/2"), shred the pepper jack, slice the green onions, and pit and slice the avocado.
6. To build the bowls place 1 cup cooked rice in the bottom of each bowl. Divide the chicken, beans, corn, zucchini, shredded cheese, green onions, and avocado slices equally among all four bowls. Drizzle one more tablespoon of BBQ sauce over top and serve.

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• BBQ Chicken Tenders
• BBQ Chicken Sandwich
• BBQ Chicken Salad