Chicken and Brown Rice Burrito

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 718kcal

Ingredients

Brown Rice

  • 1/4 cup Brown rice
  • 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 peeled and pitted
  • 1 TBSP Lime juice
  • 1 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • 1 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

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

Assembly

  • 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

  • Rinse the brown rice under cold water. Cook according to package directions until tender. Season with salt and black pepper and set aside.
  • Prepare the pico de gallo by combining the tomato, red onion, cilantro, jalapeño, garlic, lime juice, and salt in a bowl. Mix well and set aside to allow the flavors to meld.
  • Prepare the guacamole by mashing the avocado in a bowl until smooth. Stir in the lime juice, red onion, cilantro, and salt. Mix until combined and set aside.
  • Pat the chicken dry and season 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.
  • Heat the remaining olive oil in the skillet over medium heat. Add the bell pepper and yellow onion and sauté until softened and lightly caramelized. Add the baby spinach and cook until wilted.
  • Warm the tortillas in a dry skillet or microwave until soft and pliable.
  • Assemble the burritos by layering brown rice, chicken, sautéed peppers and onions, spinach, pico de gallo, and shredded lettuce onto the tortillas. Fold in the sides and roll tightly.
  • Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds in a large glass or pitcher. Stir well and allow the chia seeds to hydrate briefly.
  • Serve the burritos with tortilla chips, guacamole, and the lemon chia sparkling water.

Nutrition

Calories: 718kcal | Carbohydrates: 82g | Protein: 37g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 578mg | Potassium: 1680mg | Fiber: 19g | Sugar: 12g | Vitamin A: 6738IU | Vitamin C: 164mg | Calcium: 238mg | Iron: 5mg

Chicken and Brown Rice Burrito

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 718 kcal

Ingredients
 
 

Brown Rice

  • 1/4 cup Brown rice
  • 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 peeled and pitted
  • 1 TBSP Lime juice
  • 1 TBSP Red onion finely chopped
  • 1 TBSP Fresh cilantro chopped
  • Salt to taste
  • 1 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

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

Assembly

  • 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
 

  • Rinse the brown rice under cold water. Cook according to package directions until tender. Season with salt and black pepper and set aside.
  • Prepare the pico de gallo by combining the tomato, red onion, cilantro, jalapeño, garlic, lime juice, and salt in a bowl. Mix well and set aside to allow the flavors to meld.
  • Prepare the guacamole by mashing the avocado in a bowl until smooth. Stir in the lime juice, red onion, cilantro, and salt. Mix until combined and set aside.
  • Pat the chicken dry and season 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.
  • Heat the remaining olive oil in the skillet over medium heat. Add the bell pepper and yellow onion and sauté until softened and lightly caramelized. Add the baby spinach and cook until wilted.
  • Warm the tortillas in a dry skillet or microwave until soft and pliable.
  • Assemble the burritos by layering brown rice, chicken, sautéed peppers and onions, spinach, pico de gallo, and shredded lettuce onto the tortillas. Fold in the sides and roll tightly.
  • Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds in a large glass or pitcher. Stir well and allow the chia seeds to hydrate briefly.
  • Serve the burritos with tortilla chips, guacamole, and the lemon chia sparkling water.

Nutrition

Calories: 718kcalCarbohydrates: 82gProtein: 37gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 73mgSodium: 578mgPotassium: 1680mgFiber: 19gSugar: 12gVitamin A: 6738IUVitamin C: 164mgCalcium: 238mgIron: 5mg
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