Assemble a healthy and delicious burrito bowl with these perfectly grilled juicy chicken breasts in just 30 minutes.
Total Time
30min
4.4
7 Ratings
Author: StreetSmart Kitchen
Servings:
4
Ingredients
•
4
Boneless, Skinless Chicken Breasts
•
4
Tbsp
Extra-Virgin Olive Oil
•
1
tsp
Kosher Salt
•
1/2
tsp
Ground Black Pepper
•
2
tsp
Paprika
•
2
cups
Frozen Corn Kernels
•
2
Tbsp
Water
•
2 2/3
Tbsp
Brown Rice
•
2 1/3
cups
GOYA® Black Beans
, rinsed, drained
•
2
cups
Lettuce
, shredded
•
1
cup
Carrots
, shredded
•
1
cup
Cheddar Cheese
, shredded
•
2
Avocados
, sliced, peeled
•
2
cups
Salsa
•
2
cups
Pico de Gallo
or See my recipe for Peach Pico De Gallo
•
to taste
Sour Cream
•
to taste
Fresh Cilantro
•
to taste
Guacamole
•
to taste
Jalapeño Pepper Slices
•
1
cup
Monterey Jack Cheese
, shredded
Cooking Instructions
1.
Preheat grill to medium heat.
2.
Rinse Boneless, Skinless Chicken Breasts (4) and pat dry with paper towels. Brush both sides with Extra-Virgin Olive Oil (4 Tbsp). Season with Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp) and Paprika (2 tsp) evenly and set aside.
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.
4.
Microwave the Frozen Corn Kernels (2 cups) with Water (2 Tbsp) on high for 4-5 minutes.
5.
Divide all ingredients into 4 portions and assemble each burrito bowl with cooked Brown Rice (2 2/3 Tbsp), corn, GOYA® Black Beans (2 1/3 cups), Carrots (1 cup), Cheddar Cheese (1 cup), Monterey Jack Cheese (1 cup), Lettuce (2 cups), Avocados (2), Salsa (2 cups), and Pico de Gallo (2 cups).
6.
Top with Guacamole (to taste), Fresh Cilantro (to taste), Sour Cream (to taste), and Jalapeño Pepper Slices (to taste).
Nutrition Per Serving
CALORIES
937
FAT
48.5 g
PROTEIN
64.7 g
CARBS
72.7 g
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