Chicken Rice Burrito

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 802kcal

Ingredients

Brown Rice

  • 1/3 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
  • 2 tsp Jalapeño pepper minced
  • 1 clove Garlic minced
  • 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

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

Sautéed Peppers, Onions & Spinach

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

Assembly & Sides

  • 2 Whole wheat 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 all ingredients per the instructions above.
  • Rinse the brown rice under cold water. Cook according to package directions using water. Once tender, season with salt and black pepper and set aside.
  • In a small bowl, mix 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. Stir in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to use.
  • Pat the chicken dry and season evenly with chili powder, cumin, garlic powder, salt, and black pepper.
  • Heat the 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 the remaining 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, peppers, onions, pico de gallo, and shredded lettuce onto the tortillas. Fold in the sides and roll tightly.
  • In a large glass or pitcher, 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: 802kcal | Carbohydrates: 97g | Protein: 38g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 618mg | Potassium: 1644mg | Fiber: 20g | Sugar: 12g | Vitamin A: 5332IU | Vitamin C: 160mg | Calcium: 244mg | Iron: 5mg

Chicken Rice Burrito

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 802 kcal

Ingredients
 
 

Brown Rice

  • 1/3 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
  • 2 tsp Jalapeño pepper minced
  • 1 clove Garlic minced
  • 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

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

Sautéed Peppers, Onions & Spinach

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

Assembly & Sides

  • 2 Whole wheat 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 all ingredients per the instructions above.
  • Rinse the brown rice under cold water. Cook according to package directions using water. Once tender, season with salt and black pepper and set aside.
  • In a small bowl, mix 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. Stir in the lime juice, red onion, cilantro, and salt. Cover and refrigerate until ready to use.
  • Pat the chicken dry and season evenly with chili powder, cumin, garlic powder, salt, and black pepper.
  • Heat the 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 the remaining 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, peppers, onions, pico de gallo, and shredded lettuce onto the tortillas. Fold in the sides and roll tightly.
  • In a large glass or pitcher, 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: 802kcalCarbohydrates: 97gProtein: 38gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 73mgSodium: 618mgPotassium: 1644mgFiber: 20gSugar: 12gVitamin A: 5332IUVitamin C: 160mgCalcium: 244mgIron: 5mg
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