Restaurant-Style Light and Healthy Chicken Burrito

Jun 04, 2023June 4, 20230 4
Restaurant-Style Light and Healthy Chicken Burrito Recipe
in Mexican

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 boneless chicken breasts
1 red bell pepper
2 green bell peppers
3 tomatoes
2 onions
2 garlic cloves
1/2 cup cilantro
1 cup long grain rice
1 cup tomatoes , cubes ( from can )
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup black beans ( from can )
1 cup corn ( from can )
4 tablespoons vegetable oil
8 flour tortillas
salt and pepper

Nutrision Information

Servings Per Recipe
4
Calories
550
Sugar
8g
Fat
11g
This restaurant-style burrito recipe puts a healthy twist on a classic comfort food dish. The chicken is seasoned with a blend of cumin, chili powder, and cayenne pepper, giving it a smoky and slightly spicy flavor. The vegetables and black beans add a variety of textures and flavors, while the rice provides a hearty base that is both filling and healthy. This burrito is perfect for anyone who wants a quick and easy weeknight dinner option that is still healthy and satisfying. It can also be modified to be vegetarian or vegan, making it a versatile dish that can be enjoyed by all.

Instructions

1.Preheat the oven to 375°F.
2.Season the chicken breasts with 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set aside.
3.In a skillet over medium-high heat, add two tablespoons of vegetable oil. Once hot, add the sliced onions and sauté for 2 minutes or until the onions start to turn translucent.
4.Add the minced garlic to the skillet and sauté for 30 seconds or until it becomes fragrant. Then add the sliced bell peppers and sauté for 5 minutes or until the peppers are tender.
5.Add the diced tomatoes and black beans to the skillet. Stir in the remaining cumin, chili powder, and cayenne pepper. Cook the mixture for an additional 5 minutes or until the vegetables and beans are heated through.
6.In a separate saucepan, bring 2 cups of chicken broth to a boil. Add the rice and diced tomatoes to the broth, then stir in the remaining salt. Reduce the heat to a simmer, cover the saucepan, and cook for 18-20 minutes or until the rice is tender.
7.While the rice is cooking, heat a grill pan over medium-high heat. Brush the chicken breasts with the remaining vegetable oil and grill for 6-7 minutes per side or until it is cooked through.
8.Once the chicken is cooked, remove it from the grill and use a fork to shred it into bite-sized pieces.
9.To assemble the burritos, place a tortilla on a flat surface. Add a scoop of rice, a scoop of the vegetable mixture, and a scoop of shredded chicken onto the tortilla. Top with a sprinkle of fresh cilantro.
10.Fold in the ends of the tortilla and then roll it up tightly, tucking the ends in as you go.
11.Repeat with the remaining tortillas and filling.
12.Place the burritos onto a lined baking sheet, seam-side down. Bake in the preheated oven for 10-12 minutes or until the tortillas are crispy and golden brown.

PROS

This restaurant-style burrito recipe is light, healthy, and packed with flavor.

It is an excellent source of protein and dietary fiber.

It can easily be modified to be vegetarian or vegan.

It is a great option for a quick and easy weeknight dinner or meal prep.

CONS

This recipe contains a moderate amount of sodium per serving.

The prep time for this recipe can be a bit long, but it can be simplified by using pre-cooked rice or rotisserie chicken.

HEALTH & BENEFITS

This burrito is a great source of lean protein thanks to the chicken breasts.
It is also a good source of dietary fiber from the black beans and vegetables.
The ingredients in this recipe have been linked to reducing inflammation, aiding in digestion, and supporting heart health.

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