BBQ Chicken Burrito Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Barbecue sauce

  8 tbsp or 140g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• 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 to 165°F. Set aside.
3. While the chicken bakes, prepare the rice according to package directions.
4. Chop or shred the cooked chicken and mix with half of the 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. Divide the rice between bowls and top with chicken, beans, corn, zucchini, cheese, scallions, and avocado. Drizzle with additional BBQ sauce and serve.

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