Chicken Rice Burrito

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 792kcal

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

Guacamole

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

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 & 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

  • Rinse the brown rice under cold water. Cook according to package directions. Once tender, season with salt and black pepper and set aside.
  • In a small bowl, mix together the tomato, red onion, cilantro, lime juice, and salt to prepare the pico de gallo. Set aside to allow the flavors to meld.
  • In another bowl, mash the avocado until smooth, then stir in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to serve.
  • Pat the chicken dry and season evenly with chili powder, cumin, garlic powder, salt, and black pepper.
  • Heat the oil in a skillet over medium heat. Add the chicken and sauté, stirring occasionally, to an internal temperature of 165°F (74°C).
  • Using the same skillet, heat olive oil over medium heat. Add the bell pepper and onion and sauté until softened and onion is lightly caramelized.
  • Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
  • Assemble the burritos by layering brown rice, chicken, sautéed peppers, onions, pico de gallo, and lettuce onto each tortilla. Fold in the sides and roll tightly.
  • Combine the sparkling water, lemon slices, and chia seeds. Stir well and let sit for 2–3 minutes to allow the chia seeds to hydrate.
  • Serve the burritos with tortilla chips, guacamole, and lemon chia sparkling water.

Nutrition

Calories: 792kcal | Carbohydrates: 86g | Protein: 36g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 344mg | Potassium: 1751mg | Fiber: 17g | Sugar: 10g | Vitamin A: 6684IU | Vitamin C: 158mg | Calcium: 179mg | Iron: 5mg

Chicken Rice Burrito

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 792 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

Guacamole

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

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 & 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
 

  • Rinse the brown rice under cold water. Cook according to package directions. Once tender, season with salt and black pepper and set aside.
  • In a small bowl, mix together the tomato, red onion, cilantro, lime juice, and salt to prepare the pico de gallo. Set aside to allow the flavors to meld.
  • In another bowl, mash the avocado until smooth, then stir in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to serve.
  • Pat the chicken dry and season evenly with chili powder, cumin, garlic powder, salt, and black pepper.
  • Heat the oil in a skillet over medium heat. Add the chicken and sauté, stirring occasionally, to an internal temperature of 165°F (74°C).
  • Using the same skillet, heat olive oil over medium heat. Add the bell pepper and onion and sauté until softened and onion is lightly caramelized.
  • Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
  • Assemble the burritos by layering brown rice, chicken, sautéed peppers, onions, pico de gallo, and lettuce onto each tortilla. Fold in the sides and roll tightly.
  • Combine the sparkling water, lemon slices, and chia seeds. Stir well and let sit for 2–3 minutes to allow the chia seeds to hydrate.
  • Serve the burritos with tortilla chips, guacamole, and lemon chia sparkling water.

Nutrition

Calories: 792kcalCarbohydrates: 86gProtein: 36gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 73mgSodium: 344mgPotassium: 1751mgFiber: 17gSugar: 10gVitamin A: 6684IUVitamin C: 158mgCalcium: 179mgIron: 5mg
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