Lunch: Chicken and Bean Burritos Recipe | Myrecipes

Recipe by Kate Parham Try also using this filling for tacos, quesadillas, or nachos. Adults can spike it with jalapeños.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken and Bean Burritos Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup prechopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo
1/4 cup reduced-fat sour cream

Instructions

Combine first 6 ingredients in a bowl; toss well.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic; cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. Cut burritos in half. Top with pico de gallo and sour cream.

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