Pescatarian Chicken Burrito

Total time40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the cilantro-lime rice

1 cup long-grain white rice
1 ¾ cups water
½ tsp salt
2 tbsp fresh lime juice (from about 1 lime)
¼ cup fresh cilantro, roughly chopped

For the filling

1 can (15 oz) black beans, drained and rinsed
1 cup pico de gallo
1 cup shredded cheddar cheese

For assembly

4 large flour tortillas (10-inch)

For serving

sour cream, for serving (optional)
guacamole or sliced avocado, for serving (optional)
hot sauce, for serving (optional)

Instructions

1
In a small bowl, stir together the cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Pat the chicken breasts dry and rub the spice mixture evenly over both sides.
2
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

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