Cooking Instructions
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Step 1
Preheat grill to medium heat.
Step 2
Rinse
Boneless, Skinless Chicken Breasts (4)
and pat dry with paper towels. Brush both sides with
Extra-Virgin Olive Oil (60 mL)
. Season with
Kosher Salt (9 g)
,
Ground Black Pepper (1 g)
and
Paprika (5 g)
evenly and set aside.
Step 3
Grill the chicken, smooth side down, over direct medium heat, with the lid closed as much as possible, for 4-6 minutes. Turn, cover again and grill for another 4-6 minutes until the meat is firm. Remove the chicken breasts from the grill and slice them.
Step 4
Microwave the
Frozen Corn Kernels (330 g)
with
Water (30 mL)
on high for 4-5 minutes.
Step 5
Divide all ingredients into 4 portions and assemble each burrito bowl with cooked
Brown Rice (30 g)
, corn,
Canned Black Beans (440 g)
,
Carrots (150 g)
,
Cheddar Cheese (120 g)
,
Monterey Jack Cheese (150 g)
,
Lettuce (90 g)
,
Avocados (2)
,
Salsa (520 g)
, and
Pico de Gallo (480 g)
.
Step 6
Top with
Guacamole (to taste)
,
Fresh Cilantro (to taste)
,
Sour Cream (to taste)
, and
Jalapeño Pepper Slices (to taste)
.
