Guess what’s for dinner tonight? Burritos! It’s Taco Tuesday, after all. I made sure to make enough for leftovers for tomorrow night because I knew these would be so tasty, I’d want this dinner two nights in a row.
Starting with four thin sliced boneless, skinless chicken breasts, I made several slits in the chicken using a small paring knife. Then I squeezed the juice of a lime onto the breasts. I would be using the lime zest as well as the juice of the lime, so made sure to zest the lime before cutting it in half to use the juice – it’s a bit hard to zest a lime that’s already been squeezed. 🙂 Once the lime juice was covering the chicken, I sprinkled 1-1/2 teaspoons of kosher salt over the top and bottom of the chicken. Next, I added minced garlic, the lime zest and 1 teaspoon of Chile lime seasoning to the chicken.
I placed the chicken into a preheated 425 degree oven for 20 minutes. Once the internal temperature reaches 160 degrees, I choose to remove the chicken from the oven. The chicken will continue to rise in temperature while it is resting.
Meanwhile, I cooked a few ears of corn and opened a 15-1/2 ounce can of pinto beans to add to our burritos. Once the chicken was done and after it had rested, I cut it into bite size pieces.
I heated a tablespoon of olive oil in a large skillet and added an onion I sliced in half rounds and let it cook until it had started to soften, just a few minutes. Once the onion had softened, I added the chicken to the skillet, along with the beans. While the chicken was resting, I cut the corn from the cobs and set it aside to add to the skillet as well. I also sliced two jalapeños, removing the seeds to add to the burrito mixture. Once I had everything in the skillet, I added a 12 ounce container of fresh Pico de Gallo. I then mixed everything together and let it simmer on medium for about 20 minutes, letting the flavors meld together.
I heated our tortillas in the microwave for about 40 seconds so they’d be warm when we were ready to stuff them.
To the top of the burrito, I chose to use low-fat Greek yogurt, while my family chose light sour cream. They both taste good on the burrito, so feel free to choose what you enjoy. I also topped the burrito with sliced avocado, minced cilantro and salsa.
1-1/2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
one small onion, sliced in half rounds
1 15-1/2 ounce can pinto beans, drained and rinsed
3-4 ears of corn, cooked
2 jalapeños, sliced, seeds removed or kept (depending on how hot you like it)
3 cloves garlic, minced
1-1/2 teaspoons kosher salt
1 teaspoon Chile lime seasoning
low-fat Greek yogurt or sour cream
shredded cheddar cheese
12 ounce container of Pico de Gallo
- Preheat oven to 425 degrees.
- Place chicken on a large baking sheet and make small slits with a paring knife.
- Zest the lime and set the zest to the side. Squeeze the juice of the lime over the chicken. Sprinkle the chicken all over with kosher salt.
- Add the minced garlic to the chicken breasts, followed by the lime zest and Chile lime seasoning.
- Bake for 20-25 minutes. When chicken reaches 165 degrees it is done.
- Cook the corn while the chicken is baking. Open beans and place in a strainer. Rinse and drain.
- Sauté onion in olive oil for 3-5 minutes, until it begins to soften.
- Add cooked and cut chicken to the onion in the skillet, along with the corn kernels and beans. Pour Pico de Gallo into skillet and add sliced jalapeños. Stir and let simmer on medium for 15-20 minutes.
- Warm tortillas and fill the burrito with the chicken mixture, shredded cheese and cilantro.
- Top the burrito with a dollop of Greek yogurt or sour cream, cilantro and salsa.
Until next time, Kris