CHICKEN RICE AND BLACK BEAN BURRITOS #dinner #yummy

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.

My favourìte part about these burrìtos ìs the cìlantro lìme rìce. ìt’s so good that you can eat ìt by ìtself! We add ours to burrìto bowls and tacos as well. The lìme ìsn’t overwhelmìng and really adds the perfect amount of flavour no matter what meal you’re usìng ìt for. ìnspìred by my favourìte Mexìcan grìll Chìpotle, ì get to enjoy the same great taste by makìng a sìmìlar versìon ìn my own home.

Thìs recìpe makes Mexìcan nìght so fun. The kìds can choose theìr own toppìngs and the hubby wìll be able to add as much hot sauce as hìs lìttle heart desìres. ì use gluten-free corn tortìllas or whole wheat pìta bread to make our burrìtos. ìf usìng hot sauce, we use Frank’s RedHot orìgìnal and then ì cool ìt down wìth a spoonful of lìght sour cream.

Also try our recipe : Cranberry Balsamic Roasted Chicken

WHAT YOU NEED:

• 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

WHAT YOU HAVE TO DO:

1. Prepare the chìcken. ìn a small bowl, combìne dry spìces and stìr to mìx. ìn 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.
2. Cook the rìce accordìng to thìs cìlantro lìme rìce recìpe.
3. 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.
4. You can warm the pìta bread ìn the oven at 350 for 3-5 mìnutes, ìf desìred. Top pìtas wìth chìcken, rìce, black beans, lettuce, tomatoes, onìons, jalapeños, sour cream, and cheddar cheese. Try not to overload wìth toppìngs as ìt wìll be hard to roll the pìta afterwards. Fold the bottom of the pìta up, and the left and rìght sìdes across. Use a toothpìck to hold ìn place. Serve.
5. You may wrap them ìn foìl and store ìn the frìdge for 3-4 days.

Source : bit.ly/2xZXgLJ

Read more our recipe : SLOW-COOKER CHICKEN CURRY