Ingredients

• 2 skinless , boneless chicken breasts
• 0.5 teaspoons garlic powder , or to taste
• salt and ground black pepper to taste
• 1 , 15.25 ounce
• 1 , 15 ounce
• 1.5 cups cooked long-grain white rice
• 0.75 cups chopped lettuce
• 0.5 cups sour cream
• 0.5 cups shredded Monterey Jack cheese
• ⅓ , 8 ounce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken breasts with garlic powder, salt, and black pepper.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
4. 4 Heat corn and black beans in two separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
5. 5 Layer cooked rice, corn, black beans, and chicken on two serving plates. Top with lettuce, sour cream, Monterey Jack cheese, and salsa.

Nutrition per serving