One skillet Chicken Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 TBSP Olive Oil1/4 c. Onions, diced1/4 c. Bell Pepper, Diced1/2 tsp Salt2 Dash Pepper1 lb Boneless Skinless Chicken Breast, Cut in small pieces1 TBSP Olive Oil1 c. long grain white rice1 tsp Cumin1/2 tsp chili powderDash Cayenne/red pepper1-15 oz. can of reduced sodium black beans, drained and rinsed1-14.5 oz can of petite diced tomatoes, drained2 c. Low sodium Chicken Broth1/2 c. frozen corn kernels1 c. reduced fat mexican blend shredded cheesesalt, black pepper and cayenne/red pepper to taste diced tomato and green onions to garnish
In large skillet or dutch oven heat 2 TBSP olive oil over medium heat then sautee onions and peppers until soft. Add garlic and sautee until fragrant, about 1 min. Season chicken with salt and black pepper. Cook chicken until it starts to brown. Move chicken to one side of pan and add 1 TBSP of olive oil, add rice and toast until some grains start to turn light brown. Add spices, beans, diced tomatoes and chicken broth. Bring to simmer and turn heat to Low. Cook for 20-25 minutes until rice is soft and majority of liquid is absorbed. Add corn during last 5 minutes of cooking. Remove from heat stir in cheese and allow to melt. Add salt and pepper to taste. Serve in bowls with with tomato and green onion to garnish. Can also top with sour cream (Greek yogurt), salsa and/or guacamole.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NRDRAA.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user NRDRAA.
Nutritional Info Amount Per Serving
- Calories: 243.4
- Total Fat: 7.5 g
- Cholesterol: 9.0 mg
- Sodium: 733.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.9 g
- Protein: 13.8 g
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