Mexican Street Chicken Burritos
Directions
- 1Throw some chicken thighs in a bowl, adding in all of the things that are going to be listed on the screen, covering it and letting it marinate for about 10 minutes.
- 2While the chicken is absorbing all of those flavors, make the rice with chicken bone broth for extra protein and cook it until it's nice and fluffy.
- 3When the rice is done, use the same pan in order to cook the chicken until you see some color.
- 4Dice the cooked chicken into small pieces, add in white onion, cilantro and give it a good mix.
- 5Assemble with a low-calorie tortilla, cooked rice, chicken and roll it into a burrito.
- 6Wrap the burritos in aluminum foil, throw them in the freezer and enjoy.
Ingredients
- 1700 g boneless chicken thighs
- 15 g garlic salt
- 7 g black pepper
- 7 g chili powder
- 3 g cumin
- 7 g smoked paprika
- 20 g minced garlic
- 1 lime
- 30 g chipotle sauce
- 60 g orange juice
- 270 g dry white rice
- 720 g chicken bone broth
- 200 g diced white onion
- 15 g diced cilantro
- 10 low calorie tortillas
Equipment
bowlpanaluminum foilknife
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