Zesty Chicken Naked Burrito

ISS 7697 03378
Chili con carne salad made of mincemeat, kidney beans, green bell pepper, tomato, sweet corn and red onions served in glass bowl (Selective Focus, Focus in the middle of the salad)

A delicious and easy meal to enjoy as a weekend lunch or a light dinner.

ISS 7697 03378
Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 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
 1/2 cup black beans, soaked overnight
 1/2 cup pinto beans, soaked overnight
 1 can corn or the kernels of two ears of corn
 1/2 cup shredded monterey jack cheese
 1/2 cup cheddar cheese
 1 lime, sliced into wedges
 Fresh cilantro to garnish
1

Preheat oven to 200˚C.

2

Line a baking sheet with parchment paper.

3

Heat one teaspoon of avocado in pan, let out heat.

4

Sprinkle taco seasoning, salt and pepper over chicken breast.

5

Place the chicken in the pan, flipping after 2 minutes per side to sear.

6

Place peppers and onions onto the baking sheet, sprinkle with salt and pepper and toss in olive oil

7

Place chicken over top of the onions and peppers.

8

Add pico de gallo over top of each chicken breast.

9

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.

Ingredients

 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
 1/2 cup black beans, soaked overnight
 1/2 cup pinto beans, soaked overnight
 1 can corn or the kernels of two ears of corn
 1/2 cup shredded monterey jack cheese
 1/2 cup cheddar cheese
 1 lime, sliced into wedges
 Fresh cilantro to garnish

Directions

1

Preheat oven to 200˚C.

2

Line a baking sheet with parchment paper.

3

Heat one teaspoon of avocado in pan, let out heat.

4

Sprinkle taco seasoning, salt and pepper over chicken breast.

5

Place the chicken in the pan, flipping after 2 minutes per side to sear.

6

Place peppers and onions onto the baking sheet, sprinkle with salt and pepper and toss in olive oil

7

Place chicken over top of the onions and peppers.

8

Add pico de gallo over top of each chicken breast.

9

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.

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