Chicken and Brown Rice Burrito with Pico

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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 clove Garlic minced
  • 1 tsp Jalapeno pepper minced
  • 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

Burrito

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

Sautéed Peppers & Onions

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

Lemon Chia Sparkling Water

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

Instructions

  • Rinse the rice under cold water. Cook with water according to package directions until tender. Season with salt and black pepper, then set aside.
  • Prep all ingredients per the instructions above.
  • In a small bowl, combine the ingredients for the pico. Mix well and set aside to allow the flavors to meld.
  • In another bowl, mash the avocado until smooth. Stir in the lime juice, red onion, fresh cilantro, and salt. Cover and refrigerate until ready to use.
  • Pat the chicken dry and season evenly with chili powder, ground cumin, garlic powder, salt, and black pepper.
  • Heat extra-virgin olive oil in a skillet over medium heat. Add the chicken and sauté, stirring occasionally, until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
  • In the same skillet, heat extra-virgin olive oil over medium heat. Add the bell pepper and yellow onion and sauté until softened and 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 and onions, pico de gallo, and romaine lettuce onto the tortillas. Fold and roll securely.
  • 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 sparkling water with chia seeds.

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: 333mg | Potassium: 1680mg | Fiber: 17g | Sugar: 10g | Vitamin A: 5305IU | Vitamin C: 157mg | Calcium: 167mg | Iron: 4mg

Chicken and Brown Rice Burrito with Pico

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 clove Garlic minced
  • 1 tsp Jalapeno pepper minced
  • 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

Burrito

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

Sautéed Peppers & Onions

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

Lemon Chia Sparkling Water

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

Instructions
 

  • Rinse the rice under cold water. Cook with water according to package directions until tender. Season with salt and black pepper, then set aside.
  • Prep all ingredients per the instructions above.
  • In a small bowl, combine the ingredients for the pico. Mix well and set aside to allow the flavors to meld.
  • In another bowl, mash the avocado until smooth. Stir in the lime juice, red onion, fresh cilantro, and salt. Cover and refrigerate until ready to use.
  • Pat the chicken dry and season evenly with chili powder, ground cumin, garlic powder, salt, and black pepper.
  • Heat extra-virgin olive oil in a skillet over medium heat. Add the chicken and sauté, stirring occasionally, until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.
  • In the same skillet, heat extra-virgin olive oil over medium heat. Add the bell pepper and yellow onion and sauté until softened and 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 and onions, pico de gallo, and romaine lettuce onto the tortillas. Fold and roll securely.
  • 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 sparkling water with chia seeds.

Nutrition

Calories: 792kcalCarbohydrates: 86gProtein: 36gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.04gCholesterol: 73mgSodium: 333mgPotassium: 1680mgFiber: 17gSugar: 10gVitamin A: 5305IUVitamin C: 157mgCalcium: 167mgIron: 4mg
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