Chicken Rice Burrito

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 789kcal

Ingredients

Brown Rice

  • ½ cup Brown rice
  • 1 cup Water
  • Salt
  • Black pepper

Pico de Gallo

  • 1 Tomato finely diced
  • 2 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • 1 TBSP Lime juice
  • Salt
  • 2 oz Tortilla chips

Guacamole

  • 1 Avocado
  • 1 TBSP Lime juice
  • 1 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • Salt

Chicken

  • 8 oz Chicken breast boneless skinless diced
  • 1 TBSP Extra-virgin olive oil
  • ½ tsp Chili powder
  • ½ tsp Ground cumin
  • ¼ tsp Garlic powder
  • Salt
  • Black pepper

Sautéed Peppers and Onions

  • ½ TBSP Extra-virgin olive oil
  • 1 cup Bell pepper thinly sliced
  • ½ cup Yellow onion thinly sliced

Assembly & Sides

  • 2 large Flour tortillas (burrito size)
  • 1 cup Romaine lettuce shredded

Lemon Chia Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • 2 tsp Chia seeds
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Rinse the brown rice under cold water. Cook according to the directions on the package. Season with salt and pepper.
  • Prepare the pico de gallo by mixing the tomato, red onion, cilantro, lime juice, and salt in a small bowl. Set aside.
  • Prepare the guacamole by mashing the avocado in a bowl, then mixing in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to use.
  • Pat the chicken dry and season both sides with chili powder, cumin, garlic powder, salt, and black pepper.
  • Heat olive oil in a skillet over medium heat. Saute the chicken to an internal temperature of 165°F (74°C).
  • In the same skillet, heat olive oil over medium heat. Saute the bell pepper and onion until softened and lightly caramelized.
  • Warm the tortillas in a dry skillet or microwave until pliable.
  • Assemble the burritos by portioning the rice, chicken, sautéed peppers and onions, pico de gallo, and lettuce. Fold in the ends and roll tightly. Cut in half if preferred.
  • Combine the sparkling water, lemon slices, and chia seeds in a glass or pitcher. Stir thoroughly, let sit for 2–3 minutes.
  • Serve the burritos with tortilla chips, guacamole, and lemon chia sparkling water.

Nutrition

Calories: 789kcal | Carbohydrates: 86g | Protein: 35g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 333mg | Potassium: 1668mg | Fiber: 17g | Sugar: 10g | Vitamin A: 5278IU | Vitamin C: 154mg | Calcium: 164mg | Iron: 4mg

Chicken Rice Burrito

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 789 kcal

Ingredients
 
 

Brown Rice

  • ½ cup Brown rice
  • 1 cup Water
  • Salt
  • Black pepper

Pico de Gallo

  • 1 Tomato finely diced
  • 2 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • 1 TBSP Lime juice
  • Salt
  • 2 oz Tortilla chips

Guacamole

  • 1 Avocado
  • 1 TBSP Lime juice
  • 1 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • Salt

Chicken

  • 8 oz Chicken breast boneless skinless diced
  • 1 TBSP Extra-virgin olive oil
  • ½ tsp Chili powder
  • ½ tsp Ground cumin
  • ¼ tsp Garlic powder
  • Salt
  • Black pepper

Sautéed Peppers and Onions

  • ½ TBSP Extra-virgin olive oil
  • 1 cup Bell pepper thinly sliced
  • ½ cup Yellow onion thinly sliced

Assembly & Sides

  • 2 large Flour tortillas (burrito size)
  • 1 cup Romaine lettuce shredded

Lemon Chia Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • 2 tsp Chia seeds

Instructions
 

  • Prep the ingredients per the instructions above.
  • Rinse the brown rice under cold water. Cook according to the directions on the package. Season with salt and pepper.
  • Prepare the pico de gallo by mixing the tomato, red onion, cilantro, lime juice, and salt in a small bowl. Set aside.
  • Prepare the guacamole by mashing the avocado in a bowl, then mixing in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to use.
  • Pat the chicken dry and season both sides with chili powder, cumin, garlic powder, salt, and black pepper.
  • Heat olive oil in a skillet over medium heat. Saute the chicken to an internal temperature of 165°F (74°C).
  • In the same skillet, heat olive oil over medium heat. Saute the bell pepper and onion until softened and lightly caramelized.
  • Warm the tortillas in a dry skillet or microwave until pliable.
  • Assemble the burritos by portioning the rice, chicken, sautéed peppers and onions, pico de gallo, and lettuce. Fold in the ends and roll tightly. Cut in half if preferred.
  • Combine the sparkling water, lemon slices, and chia seeds in a glass or pitcher. Stir thoroughly, let sit for 2–3 minutes.
  • Serve the burritos with tortilla chips, guacamole, and lemon chia sparkling water.

Nutrition

Calories: 789kcalCarbohydrates: 86gProtein: 35gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 73mgSodium: 333mgPotassium: 1668mgFiber: 17gSugar: 10gVitamin A: 5278IUVitamin C: 154mgCalcium: 164mgIron: 4mg
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