Rating: 4.5 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

I love to eat at places like Qdoba® and Chipotle®, so I created my own chicken burrito at home, minus the tortilla! This is very easy for a weeknight meal and is very filling and healthy; the recipe can easily be increased for more people.

Recipe Summary

cook:
21 mins
total:
26 mins
prep:
5 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • 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.

Cook's Notes:

Substitute Mexican garlic seasoning for the garlic powder if desired.

Chipotle salsa works well for the topping!

I recommend using a George Foreman(R) grill to cook the chicken.

Nutrition Facts

894 calories; protein 55.8g; carbohydrates 114.8g; fat 26.5g; cholesterol 117.6mg; sodium 1997.5mg. Full Nutrition
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