Step by step

Method

4 steps

1. 1

   Shred 1 cooked chicken breast and toss it with 2–3 tablespoons barbecue sauce. Warm the chicken in a skillet over medium heat for 3–4 minutes, just until it is hot and the sauce clings.

2. 2

   Drain and rinse the black beans. Cut the zucchini into small cubes, thaw the corn, shred the pepper Jack, slice the green onions, and cut the avocado just before serving.

3. 3

   Spoon 1 cup cooked rice into each of four bowls. Divide the saucy chicken, beans, corn, zucchini, cheese, and green onions between them.

4. 4

   Add the avocado, drizzle each bowl with another tablespoon of barbecue sauce, and serve while the rice and chicken are warm. For packed lunches, keep the avocado and sauce separate until eating.