Chicken Burritos with Cilantro Lime Rice

🌯 Spicy Chicken Burritos with Cilantro Lime Rice

Servings: 4–6 | Prep Time: 30 min | Cook Time: 25 min

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🌶 Chicken + Taco Seasoning

• 3 boneless skinless chicken breasts

• Juice of ½ lime

• ¼ cup olive oil

• 1 tbsp chili powder

• 2 tsp gluten-free flour (optional)

• 1½ tsp ground cumin

• ½ tsp Himalayan salt

• ½ tsp garlic powder

• ½ tsp sugar or sweetener (optional)

• ½ tsp dried oregano

• ½ tsp paprika

• ¼ tsp black pepper

• ¼ tsp cayenne pepper

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🍚 Cilantro Lime Rice

• 2 cups long grain rice

• 3 cups water

• 2 tbsp unsalted butter

• Juice of 1 lime

• 1 tsp salt

• ⅔ cup chopped cilantro

• ½ red onion, chopped

Rice Instructions:

1. In a medium pot, combine rice, water, and butter. Bring to a boil.

2. Reduce heat, cover, and simmer 15–20 min, stirring occasionally.

3. Fluff rice with fork. Stir in lime juice, salt, cilantro, and red onion.

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🥗 Optional Burrito Fillings

• ½ cup black beans (rinsed & drained)

• 1 cup chopped romaine

• ½ cup diced tomatoes

• ¼ cup diced jalapeños

• ¼ cup light sour cream

• ½ cup shredded cheddar

• Frank’s RedHot (to taste)

• Large flour tortillas

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🔥 Instructions

1. Marinate Chicken: Combine spices. Toss chicken with lime juice, oil, and seasoning. Marinate 30 min in fridge.

2. Grill Chicken: Cook over medium-high heat, ~4 min per side. Slice into strips.

3. Warm Tortillas: Microwave or heat in a dry skillet.

4. Assemble Burritos: Layer rice, chicken, and toppings on tortilla.

5. Wrap & Serve: Fold in sides, roll up, and enjoy! Toast in skillet for extra crisp.