Ingredients for Restaurant Style Light And Healthy Chicken Burrito
- 1 lb boneless, skinless chicken breasts
- 1 bell pepper (any color)
- 1 bell pepper (any color)
- 2 cups tomatoes
- 1 medium onion
- 2 garlic cloves
- 1/2 cup chopped cilantro
- 1 1/2 cups uncooked long-grain rice
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 (15-ounce) can drained and rinsed black beans
- 1 cup frozen corn
- 3 tablespoons vegetable oil
- 6 large flour tortillas
- 2 teaspoons salt, 1/2 teaspoon black pepper
- guacamole (optional)
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How to Make Restaurant Style Light And Healthy Chicken Burrito
- Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces.
- In a food processor, combine 1 bell pepper (any color), 1 cup chopped tomatoes, 1/2 medium onion, 2 cloves garlic, and 1/2 cup chopped cilantro. Pulse until finely chopped but not pureed.
- Season the salsa with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 1-2 minutes, until lightly browned.
- Add the salsa to the chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until chicken is cooked through.
- While the chicken simmers, finely chop 1/2 medium onion.
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
- Add 1 1/2 cups uncooked long-grain rice and cook, stirring frequently, until the rice is slightly puffy and translucent, about 1-2 minutes.
- Add 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon chili powder, and the chopped onion. Cook until the onion is softened, about 3-5 minutes.
- Stir in 2 cups chicken broth, 1 cup diced tomatoes, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the liquid is absorbed and the rice is tender.
- Once the chicken is cooked, remove it from the skillet and shred using two forks.
- Stir the chicken salsa into the cooked rice.
- Gently stir in 1 (15-ounce) can of drained and rinsed black beans and 1 cup of frozen corn into the rice mixture. Heat through.
- Warm large flour tortillas. Fill each tortilla with a scoop of rice mixture and shredded chicken. Add guacamole (optional).
- Roll up tightly and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
23g
Fat
18g
Carbs
17g
