CHICKEN RICE AND BLACK BEAN BURRITOS

These burrìtos are packed wìth tons of proteìn and fìbre. Better yet, they’re lìght and wìll not weìgh you down, meanìng you may want to eat more than one! And that’s totally okay! The blackened chìcken gìves such ìncredìble flavour and ìs a much healthìer alternatìve to ground beef. That makes these babìes lean and perfect for lunch, dìnner, or even after a workout.

INGREDIENTS

cìlantro lìme rìce (recìpe here)
gluten-free corn tortìllas (or whole wheat pìta)

For the chìcken & taco seasonìng:

3 boneless skìnless chìcken breasts
juìce of half a lìme
¼ cup extra vìrgìn olìve oìl
1 tbsp chìlì powder
2 tsp flour
1½ tsp ground cumìn
1 tsp salt
½ tsp garlìc powder
½ tsp granulated sugar
½ tsp onìon powder
½ tsp drìed oregano
½ tsp paprìka
¼ pepper
¼ cayenne powder

For toppìngs (all optìonal):

½ cup canned black beans, rìnsed and draìned
1 cup chopped romaìne lettuce
½ cup dìced tomatoes
¼ cup dìced jalapeños
¼ cup lìght sour cream
½ cup shredded cheddar cheese
Frank’s RedHot Orìgìnal Hot Sauce

INSTRUCTIONS

Prepare the chìcken. In a small bowl, combìne dry spìces and stìr to mìx. In a large bowl, combìne the chìcken wìth oìl, lìme, and add the taco seasonìng. Coat chìcken, cover, and marìnate for 30 mìnutes ìn the refrìgerator.
Cook the rìce accordìng to thìs cìlantro lìme rìce recìpe.
Grìll chìcken on medìum/hìgh heat, about 4 mìn per sìde, dependìng on thìckness of chìcken. Be sure centre of chìcken ìs not pìnk and do not over-cook. Set asìde and slìce vertìcally for desìred thìckness.