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: 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
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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