YOUR SOLIN GENERATED RECIPE
Chicken Burrito with Black Beans and Rice
Sautéed chicken breast and crisp bell peppers wrapped in a warm tortilla with zesty black beans and fluffy brown rice.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 cup black beans
0.25 cup cooked brown rice
0.5 cup sliced bell pepper
0.25 cup sliced onion
1 tsp extra virgin olive oil
0.5 tsp chili powder
0.25 tsp ground cumin
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the chicken breast into thin strips and season evenly with chili powder, ground cumin, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken strips to the skillet and sauté until they are golden brown and cooked through, about 6 minutes.
Toss the sliced bell peppers and onions into the skillet with the chicken and cook for another 3-4 minutes until the vegetables are tender-crisp.
Warm the whole wheat tortilla in a separate dry skillet over medium heat for 30 seconds on each side until soft and pliable.
Spread the cooked brown rice and black beans in a line across the center of the warm tortilla.
Top the rice and beans with the sautéed chicken and vegetable mixture.
Fold the short ends of the tortilla over the filling, then roll it up tightly from the side to form a secure burrito.