Ingredients
2
2 servings
- •2 skinless, boneless chicken breasts
- •½ 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 ½ cups cooked long-grain white rice
- •½ cup shredded Monterey Jack cheese
- •¾ cup chopped lettuce
- •⅓ (8 ounce) jar salsa
- •½ cup sour cream
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Season chicken breasts with garlic powder, salt, and black pepper.
- Grill chicken until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
- Warm corn and black beans in separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
- Layer cooked rice, corn, black beans, and chicken on 2 serving plates. Top with Monterey Jack cheese, lettuce, salsa, and sour cream.
Nutritional Facts
Per 2 servings
- Calories: 894
- Carbohydrate: 115g
- Fat: 27g
- Fiber: 20g
- Protein: 56g
- Sugar: 9g
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