Ingredients
- 1 lb ButcherBox Boneless Skinless Chicken Breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsps taco seasoning
- 1 cup pre-cooked brown rice
- 1 cup sweet corn canned or frozen and thawed
- 1 cup black beans drained and rinsed
- 1 cup tomato salsa ready-made
- 1 avocado optional, sliced
- 1 jalapeno sliced
- 2 cups romaine lettuce chopped
- 1/2 cup sour cream
- 1 clove garlic minced
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Season Chicken: Season the chicken breasts with salt, pepper, and taco seasoning.
- Cook Chicken: Heat a large skillet over medium-high heat and add a bit of olive oil. Cook the chicken breasts for about 6-8 minutes on each side, or until fully cooked. Remove from skillet and let rest, then slice into strips.
- Prepare Crema: In a small bowl, mix the sour cream, minced garlic, olive oil, salt, and pepper until smooth.
- Assemble Bowls: Divide the pre-cooked brown rice into bowls. Top with sweet corn, black beans, tomato salsa, sliced avocado (if using), jalapenos, romaine lettuce, and sliced chicken breasts.
- Add Crema: Drizzle the garlic crema over the assembled bowls.
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