Chicken Burritos

Name: Chicken Burritos
Total time: 1 h 5 min
Yield: 4
Cuisine: North America, American, Latin America, Central America, Mexican
Ingredients: 1 onion (finely diced); 3 tablespoons vegetable oil; 1 tablespoon tomato puree; 0.875 cup Long grain rice; 14 fluid ounces vegetable stock; 0.5 cup Kidney bean (canned, drained); 2 Chicken breasts (approx. 4 ounces each); Chili powder; 1 Avocado; 1 teaspoon Freshly squeezed lemon juice; 2 tomatoes (quartered, deseeded and sliced); 4 flour Tortillas; 0.5 cup grated Cheddar cheese

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Health Score:

8,0 / 10

Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

514

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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 author

How healthy are the main ingredients?

Long grain rice Chicken breast Avocado tomato

Ingredients

for

servings

Ingredients: 1
onion (finely diced); 3 tablespoons
vegetable oil; 1 tablespoon
tomato puree; ⅞ cup
Long grain rice; 14 fluid ounces
vegetable stock; ½ cup
Kidney bean (canned, drained); 2
Chicken breasts (approx. 4 ounces each); Chili powder; 1
Avocado; 1 teaspoon
Freshly squeezed lemon juice; 2
tomatoes (quartered, deseeded and sliced); 4
flour Tortillas; ½ cup
grated Cheddar cheese

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Preparation steps

Preheat the oven to 425°F and line a baking tray with parchment paper or aluminum foil.

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.

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.

Mash the avocado well and season to taste with lemon juice and salt.

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.