Chicken Burritos
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
514
calories
Calories
Healthy, because
Even smarter
Nutritional values
This recipe is protein, carbs, and healthy fats all rolled up into one. It is extremely well rounded with the combination of chicken, vegetables, cheese, and tortillas, making it perfect for lunch or dinner, whether you're at home, at the office, or hosting a dinner party.
For a lower carb variation, serve this as a burrito bowl without the tortilla.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 514 kcal | (24 %) | ||
| Protein | 25.81 g | (26 %) | ||
| Fat | 25.2 g | (22 %) | ||
| Carbohydrates | 47.64 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.88 g | (20 %) |
more nutritional values
| Vitamin A | 107.65 mg | (13,456 %) | ||
| Vitamin D | 0.13 μg | (1 %) | ||
| Vitamin E | 2.89 mg | (24 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.23 mg | (21 %) | ||
| Niacin | 13.09 mg | (109 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 85.33 μg | (28 %) | ||
| Pantothenic acid | 1.31 mg | (22 %) | ||
| Biotin | 6.01 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 15.32 mg | (16 %) | ||
| Potassium | 639.73 mg | (16 %) | ||
| Calcium | 136.06 mg | (14 %) | ||
| Magnesium | 64.1 mg | (21 %) | ||
| Iron | 1.73 mg | (12 %) | ||
| Iodine | 6.89 μg | (3 %) | ||
| Zinc | 1.89 mg | (24 %) | ||
| Saturated fatty acids | 6.49 g | |||
| Cholesterol | 50.58 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
4
- Ingredients
- 1
onion (finely diced)
- 3 tablespoons
- 1 tablespoon
- ⅞ cup
- 14 fluid ounces
- ½ cup
Kidney bean (canned, drained)
- 2
Chicken breasts (approx. 4 ounces each)
- 1
- 1 teaspoon
Freshly squeezed lemon juice
- 2
tomatoes (quartered, deseeded and sliced)
- 4
flour Tortillas
- ½ cup
grated Cheddar cheese
Preparation steps
1.
Preheat the oven to 425°F and line a baking tray with parchment paper or aluminum foil.
2.
Fry the onion in 1 tbsp hot oil until translucent. Add the tomato purée, fry together briefly, stir in the rice and add the stock. Cover and simmer for around 20 minutes until cooked. Once cooked, add the beans to the rice and season to taste.
3.
Meanwhile, season the chicken breasts with salt, ground black pepper and chilli powder. Fry in 2 tbsp hot oil in a non-stick frying pan for 6-8 minutes until golden brown. Cool slightly and slice or cut into pieces.
4.
Mash the avocado well and season to taste with lemon juice and salt.
5.
Divide the rice, chicken, tomatoes, and guacamole between the tortillas and sprinkle with cheese. Roll up and place on the baking tray with the seam at the bottom. Bake in the oven for around 5 minutes until the cheese begins to melt. Remove from the oven and serve.
