BBQ Chicken Burrito Bowls

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  4 cup or 740g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 breast, bone and skin removed or 236g

• Barbecue sauce

  Low sodium

  ½ cup or 125g

• Black beans

  Mature seeds, raw

  1 ¾ cup or 340g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Monterey cheese

  Includes Pepper Jack

  4 oz 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

• Corn

  Yellow

  1 cup or 166g

Directions

1. Prepare rice as per package directions; set aside.
2. Heat oil in a pan over medium-high heat. Add chicken to the pan and cook for 5-7 mintues per side or until cooked through and no longer pink. Let rest for 5 minutes before shredding with two forks.
3. Mix the shredded chicken with 2-3 tablespoons of BBQ sauce until the meat is well coated.
4. 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.
5. 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, or refrigerate until ready to eat.
6. Enjoy!

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