Restaurant Style Light and Healthy Chicken Burrito
Transform your weeknight meals with this flavorful Restaurant Style Light and Healthy Chicken Burrito! Packed with lean chicken breast seasoned with aromatic spices like cumin, chili powder, and smoked paprika, this recipe delivers restaurant-quality taste right at home. Each whole wheat tortilla is loaded with wholesome brown rice, protein-rich black beans, juicy cherry tomatoes, creamy avocado, and fresh romaine lettuce, all topped off with a dollop of low-fat Greek yogurt and a burst of lime juice. Perfect for a quick 35-minute dinner, this satisfying meal is as nutritious as it is delicious. Whether you're meal-prepping or feeding the family, these burritos are a guaranteed hit!
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Recipe Information
Ingredients
- 2 small (about 12 oz total) Chicken breast
- 2 teaspoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cooked brown rice
- 0.75 cup Black beans (rinsed and drained)
- 0.75 cup Cherry tomatoes (halved)
- 1 large Avocado (diced)
- 0.25 cup Fresh cilantro (chopped)
- 1 tablespoon Fresh lime juice
- 0.25 cup Low-fat Greek yogurt
- 4 pieces Whole wheat tortillas (large)
- 1 cup Romaine lettuce (shredded)
Instructions
Start by preparing the chicken. Pat the chicken breasts dry and cut them into thin strips for even cooking.
In a small bowl, mix together olive oil, ground cumin, chili powder, smoked paprika, salt, and black pepper. Coat the chicken pieces evenly in the spice mixture.
Heat a non-stick skillet over medium heat. Add the seasoned chicken strips and cook for about 6-8 minutes, turning occasionally, until the chicken is cooked through and golden brown. Set aside.
Warm the tortillas by placing them in a clean, dry skillet over low heat for about 30 seconds per side, or heat them in the microwave wrapped in a damp paper towel for 15 seconds.
Assemble the burrito: Place 1/4 cup of cooked brown rice in the center of each tortilla, followed by 3 tablespoons of black beans, a few pieces of cooked chicken, some halved cherry tomatoes, and diced avocado.
Top with shredded romaine lettuce, 1 tablespoon of Greek yogurt, a sprinkling of chopped fresh cilantro, and a drizzle of lime juice for brightness.
To roll the burrito, fold the sides of the tortilla inward over the filling, then roll it tightly from the bottom up. Ensure the seam faces down to hold its shape.
Repeat with remaining tortillas and serve immediately for a fresh, healthy meal. Optionally, cut each burrito in half for easier handling.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 4.2 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1227 mg | 26% | |
*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.
