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: 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
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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