Dinner · Poultry
Zesty Chicken Naked Burrito
Zesty Chicken Naked Burrito. Made with chicken breast, red pepper and avocado. Get ingredient amounts and step-by-step instructions.
35 mins4 servings
Cook without an account. Sign in only to save recipes to your kitchen.
Plan, shop & cooking helpers
Your ingredient check
Set your food preferences to see ingredient flags for this recipe.
Food preferences
Cooking with an intolerance? Choose ingredients to avoid before you explore.
Ingredients at original yield
- 2-3 boneless skinless chicken breasts
- 3 red peppers, sliced thin
- 1 large red onion, diced
- 3 tablespoons avocado oil, divided
- 1 tablespoon taco seasoning
- Salt and pepper
- 1 cup pico de gallo
- 3 cups cooked brown rice, divided
- ½ cup black beans, soaked overnight
- ½ cup pinto beans, soaked overnight
- 1 can corn or the kernels of two ears of corn
- ½ cup shredded monterey jack cheese
- ½ cup cheddar cheese
- 1 lime, sliced into wedges
- Fresh cilantro to garnish
How to make Zesty Chicken Naked Burrito
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Preheat oven to 200˚C.
- 02
Line a baking sheet with parchment paper.
- 03
Heat one teaspoon of avocado in pan, let out heat.
- 04
Sprinkle taco seasoning, salt and pepper over chicken breast.
- 05
Place the chicken in the pan, flipping after 2 minutes per side to sear.
- 06
Place peppers and onions onto the baking sheet, sprinkle with salt and pepper and toss in olive oil
- 07
Place chicken over top of the onions and peppers.
- 08
Add pico de gallo over top of each chicken breast.
- 09
Place in the over and let bake for 25 minutes.
- 10
Rest chicken and veggies for 10 minutes to lock in juices and allow to cool.
- 11
Slice chicken in strips.
- 12
Add a base of brown rice to 4 large bowls.
- 13
Top each with a scoop of black beans, corn, pico de gallo, cheddar and monterey jack cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
Cooking & storage
Check the thickest part of each piece with a food thermometer, away from bone. Poultry pieces should reach 74°C (165°F). Colour alone does not establish doneness. Health Canada cooking temperatures
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
Reader reviews
☆☆☆☆☆
Be the first to review this recipe.
YOUR KITCHEN JOURNAL
Make it your own.
Notes and cooking history sync with your household.
Rate this recipe or add a photo
These are household reports and estimates, not verified public reviews or current store prices.
Recovered from the original recipe.
You may also like
Nigerian Chicken Curry
Make Nigerian chicken curry with potatoes, carrots, peppers, peas and green beans. Follow the curry powder seasoning and simmering method, then serve with rice.
Chicken Enchilada-stuffed Zucchini Boats
Made with chicken breast, zucchini and chili powder.