- 2 skinless, boneless chicken breasts
- 1/2 teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 1 (15.25 ounce) can white corn kernels, drained
- 1 (15 ounce) can black beans, drained
- 1 1/2 cups cooked long-grain white rice
- 1/2 cup shredded Monterey Jack cheese
- 3/4 cup chopped lettuce
- 1/3 (8 ounce) jar salsa
- 1/2 cup sour cream
- Preheat grill for medium heat and lightly oil the grate.
- 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.