08 September 2016

Salsa Chicken & Rice Burritos

SalsaChicken & RiceBurritosI love that my mother is on facebook.  Even though she doesn't think the commenting back and forth gives me a valid reason to call less, it's all good.  Plus, I get to see her recipe shares.  We have pretty similar food tastes – good and bad (sorry, Mom) -- so I usually pay attention to the links she sends to her timeline.

A most recent share was for homemade chicken burrito bowls that were actually to be prepared for lunch over a period of about four days.  The recipe was from Tasty on BuzzFeed.  With over 640,000 views, you might have seen it.  Anyway, I liked how the chicken and fixin's were prepared, so I decided to have it for dinner last night.  I kept it more to true burrito style, though.

I went from pinning the recipe post to Pinterest, to saving it to my "cookbook" in Evernote.  If it makes it to Evernote, it's a keeper.

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As you can see, the onions and peppers, as well as the boneless chicken, is baked all on one pan – love that.

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In addition to the salsa chicken, peppers, and onions, we add black beans, corn, and rice.  You can prepare these separately, or cheat like I did, and use a frozen blend.

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Put everything on a burrito size tortilla, top with cheese, and roll her up.  You can make it small enough to hold in your hand, or big enough you need a fork.  (I needed a fork.)

Salsa Chicken & Rice Burritos

Ingredients

  • 2 boneless, skinless chicken breasts (trimmed)
  • 2 bell peppers (any color), sliced
  • 1/2 large white onion, sliced
  • olive oil for drizzling, abt 2 tbsp
  • 1 tbsp taco seasoning (try homemade!)
  • salt and pepper to taste
  • 1 cup salsa
  • 1 pkg frozen corn, black bean, rice blend
  • shredded cheddar cheese, for topping
  • burrito size tortillas

Instructions

  1. Preheat oven to 400° F, and line a baking sheet with foil.
  2. Place chicken, peppers, and onions onto baking sheet and drizzle with olive oil.
  3. Sprinkle taco seasoning evenly over both sides of chicken breasts. Salt and pepper the onions and peppers. Toss to coat.
  4. Top each chicken breast with salsa. Bake in preheated oven for 25 minutes, or until internal temperature of chicken reaches 165°
  5. While chicken, onions, and peppers are baking, heat the corn and black bean blend until warmed through.
  6. Once chicken is done, allow to rest for 10 minutes. Slice into strips.
  7. Assemble burritos with tortillas, salsa chicken, onions, peppers, and vegetable blend with rice. Top with cheese and roll up.
  8. Enjoy!

Yield: 2 - 3 servings

Shared at This is How We Roll and Happiness is Homemade.

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