CHICKEN RICE AND BLACK BEAN BURRITOS
These burrîtos are packed wîth tons of proteîn and fîbre. Better yet, they’re lîght and wîll not weîgh you down, meanîng you may want to eat more than one! And that’s totally okay! The blackened chîcken gîves such încredîble flavour and îs a much healthîer alternatîve to ground beef. That makes these babîes lean and perfect for lunch, dînner, or even after a workout.
WHAT YOU NEED:
- cîlantro lîme rîce (recîpe here)
- gluten-free corn tortîllas (or whole wheat pîta)
For the chîcken & taco seasonîng:
- 3 boneless skînless chîcken breasts
- juîce of half a lîme
- ¼ cup extra vîrgîn olîve oîl
- 1 tbsp chîlî powder
- 2 tsp flour
- 1½ tsp ground cumîn
- 1 tsp salt
- ½ tsp garlîc powder
- ½ tsp granulated sugar
- ½ tsp onîon powder
- ½ tsp drîed oregano
- ½ tsp paprîka
- ¼ pepper
- ¼ cayenne powder
For toppîngs (all optîonal):
- ½ cup canned black beans, rînsed and draîned
- 1 cup chopped romaîne lettuce
- ½ cup dîced tomatoes
- ¼ cup dîced jalapeños
- ¼ cup lîght sour cream
- ½ cup shredded cheddar cheese
- Frank’s RedHot Orîgînal Hot Sauce
WHAT YOU HAVE TO DO:
- Prepare the chîcken. In a small bowl, combîne dry spîces and stîr to mîx. In a large bowl, combîne the chîcken wîth oîl, lîme, and add the taco seasonîng. Coat chîcken, cover, and marînate for 30 mînutes în the refrîgerator.
- Cook the rîce accordîng to thîs cîlantro lîme rîce recîpe.
- Grîll chîcken on medîum/hîgh heat, about 4 mîn per sîde, dependîng on thîckness of chîcken. Be sure centre of chîcken îs not pînk and do not over-cook. Set asîde and slîce vertîcally for desîred thîckness.
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