Description
Quick and flavorful chicken burritos,
perfect for a weeknight meal.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro leaves
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp salt
- 1 clove garlic
- 1/2 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 1.5 lbs (680 g) chicken breast
- 1 bell pepper
- 2 tbsp onion
- 1 plum tomato
- 1.5 cups (355 ml) shredded colby jack or cheddar cheese
Instructions
- Preheat oven to 400°F (204°C).
- Whisk together oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl. Add the chicken and toss to coat.
- Transfer the chicken to a non-stick (or foil-lined) pan and top with the pepper, onion, and tomato.
- Roast until cooked through.
- Remove from oven and immediately top with cheese.
- Serve with Spanish rice, lettuce, sour cream, salsa, and cornbread, or as a burrito.
Notes
- For faster cooking, cut the chicken into bite-sized pieces before marinating.
- To reduce spice, omit the cayenne pepper or use a milder chili powder.
- Leftover chili chicken can be used in tacos, salads, or enchiladas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100