Heart-Healthy Cantina Chicken Burrito
Elevate your weeknight dinner game with the 'Heart-Healthy Cantina Chicken Burrito,' a wholesome and flavorful twist on a Mexican classic. Packed with lean protein from skinless chicken breast, fiber-rich black beans, and nutty brown rice, this recipe is a nutrition powerhouse wrapped in a soft whole wheat tortilla. Sautéed red bell pepper, onion, garlic, and a hint of cumin and chili powder create a symphony of warm, smoky flavors, while fresh cilantro and creamy avocado add vibrant freshness. With no added salt and low-sodium ingredients, this burrito is thoughtfully crafted for heart health. Quick to prepare in just 40 minutes and customizable with your favorite salsa, it's the ultimate guilt-free indulgence perfect for family dinners or meal prep. Serve with lime wedges for a tangy finish that ties it all together!
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Recipe Information
Ingredients
- 2 pieces skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 cup low-sodium chicken broth
- 2 cups brown rice, cooked
- 1 cup black beans, rinsed and drained
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 cup fresh cilantro, chopped
- 4 pieces whole wheat tortillas
- 1 large avocado, sliced
- 1 large lime, cut into wedges
- 0.5 cup salsa (low-sodium, store-bought or homemade)
Instructions
Begin by preparing the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with a pinch of salt and pepper (optional for heart health). Add them to the skillet and sear for about 5 minutes on each side until golden brown.
Once browned, add 1 cup of low-sodium chicken broth to the skillet. Cover and simmer the chicken on low heat for about 12 minutes or until cooked through. Remove the chicken and let it rest.
Meanwhile, in another pan, heat the remaining tablespoon of olive oil. Sauté the onion and garlic until fragrant, about 3 minutes.
Add the diced red bell pepper, cumin, and chili powder, and cook for an additional 5 minutes.
Stir in the black beans and cooked brown rice, mixing well to combine. Let it cook for another 2-3 minutes or until heated through. Turn off the heat and stir in the chopped cilantro.
Slice the cooked chicken breasts into strips. Warm the whole wheat tortillas either in a dry skillet or in the microwave for a few seconds until soft and pliable.
Assemble the burritos by laying a tortilla flat. Add a generous amount of the rice and bean mixture, followed by chicken slices, salsa, and slices of avocado.
Fold in the sides of the tortilla and roll it up tightly into a burrito. Repeat for the remaining tortillas.
Serve the burritos immediately with lime wedges on the side for an extra touch of zest.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 61.2 g | 219% | |
| Total Sugars | 25.4 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
