Name: Chicken Burrito with Monterey Jack
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup brown rice; 0.25 cup black beans; 0.25 oz Monterey Jack cheese; 0.75 medium whole wheat tortilla; 0.5 tbsp sour cream; 0.25 cup corn kernels; 0.25 cup pico de gallo; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp ground cumin

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Chicken Burrito with Monterey Jack

Sautéed chicken and zesty pico de gallo wrapped in a warm tortilla with melted Monterey Jack cheese and creamy sour cream for a satisfying, savory bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48g

Fat

11.8g

Carbs

52.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup brown rice

0.25 cup black beans

0.25 oz Monterey Jack cheese

0.75 medium whole wheat tortilla

0.5 tbsp sour cream

0.25 cup corn kernels

0.25 cup pico de gallo

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and ground cumin.
2
Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 5-6 minutes per side.
3
Once cooked, transfer the chicken to a cutting board and dice into bite-sized pieces.
4
Warm the whole wheat tortilla in a dry pan over low heat for 30 seconds on each side until soft and pliable.
5
Spread the cooked brown rice, black beans, and corn kernels in the center of the tortilla.
6
Layer the diced chicken on top of the grains and beans, followed by the shredded Monterey Jack cheese.
7
Add the pico de gallo and a dollop of sour cream over the filling.
8
Fold the left and right sides of the tortilla inward, then roll from the bottom up to seal the burrito tightly.