4 Servings 25 min Cook
4 Cup White Rice
2 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
1/2 Cup Barbecue Sauce
1 3/4 Cup Black Beans
1 Small Zucchini
4 Oz Monterey Cheese
2 Large Scallions
1 Fruit, without skin and seed Avocados
1 Cup Corn
Preheat oven to 400 degrees F.
Rub chicken breasts with oil and season with salt and pepper.
Place on a baking sheet and bake for 15 minutes, flip, and bake for another 10 minutes until chicken is cooked through, no longer pink, and juices run clear.
Set aside.
Prepare rice as per package directions.
Chop or shred the chicken breast and mix with 2-3 tablespoons of BBQ sauce until the meat is well coated.
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.
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.
