Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

For the juiciest chicken, marinate it in the spice mixture plus 2 tablespoons of olive oil for 2-8 hours before cooking

Use slightly underripe avocados for sliced avocado (they'll be firmer) and very ripe ones if you're mashing them

To prevent avocados from browning, toss the slices with a little lime juice before adding to the burrito

Warm your tortillas before rolling to make them more pliable and prevent cracking

For meal prep, assemble everything except the avocado, lettuce, and sour cream, which should be added just before eating

If making ahead, wrap tightly in plastic wrap or foil and refrigerate for up to 2 days

To freeze burritos, omit the lettuce, sour cream, and fresh avocado (these don't freeze well); wrap in foil and freeze for up to 3 months

For a lower-carb option, use a lettuce wrap instead of a tortilla

Make a burrito bowl instead by skipping the tortilla and serving all ingredients in a bowl

If you prefer your burrito less messy, secure it with a toothpick after rolling

Chickeen Avocadoo Burritoos

Name: Chickeen Avocadoo Burritoos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 burritos
Cuisine: Mexican-Inspired
Ingredients: For the Chicken:; 1.5 pounds boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime; For the Cilantro-Lime Rice:; 1.5 cups long-grain white rice; 3 cups water or chicken broth; 1/2 teaspoon salt; 2 tablespoons fresh lime juice; 3 tablespoons chopped fresh cilantro; 1 teaspoon olive oil; For the Burritos:; 4 large flour tortillas (10-12 inch); 2 ripe avocados, sliced or mashed; 1 cup canned black beans, drained and rinsed; 1 cup shredded Monterey Jack or Mexican blend cheese (omit for dairy-free); 1 cup pico de gallo or fresh salsa; 1/2 cup sour cream or Greek yogurt (omit for dairy-free); 2 cups shredded lettuce; 1/4 cup chopped fresh cilantro; 1 jalapeño, thinly sliced (optional); Hot sauce, to taste (optional); 2 limes, cut into wedges for serving

These Chicken Avocado Burritos combine seasoned, juicy chicken with creamy avocado and fresh ingredients for a satisfying meal that's perfect for lunch or dinner. A medium-difficulty recipe that's versatile and filling, these burritos feature tender chicken breast seasoned with Mexican-inspired spices, wrapped with creamy avocado, cheese, cilantro-lime rice, and black beans in a warm tortilla. The contrast of the warm chicken with cool avocado creates a delightful temperature balance, while the addition of customizable toppings allows everyone to make their perfect burrito. These can be served immediately or wrapped and taken on the go, making them ideal for busy weeknights or meal prep options.

Prep Time

20 Minutes

Cook Time

20 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

1.5 pounds boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

For the Cilantro-Lime Rice:

1.5 cups long-grain white rice

3 cups water or chicken broth

1/2 teaspoon salt

2 tablespoons fresh lime juice

3 tablespoons chopped fresh cilantro

1 teaspoon olive oil

For the Burritos:

4 large flour tortillas (10-12 inch)

2 ripe avocados, sliced or mashed

1 cup canned black beans, drained and rinsed

1 cup shredded Monterey Jack or Mexican blend cheese (omit for dairy-free)

1 cup pico de gallo or fresh salsa

1/2 cup sour cream or Greek yogurt (omit for dairy-free)

2 cups shredded lettuce

1/4 cup chopped fresh cilantro

1 jalapeño, thinly sliced (optional)

Hot sauce, to taste (optional)

2 limes, cut into wedges for serving

Equipment:

Skillet or grill pan

Medium saucepan with lid

Cutting board and knife

Mixing bowls

Measuring cups and spoons

Meat thermometer (recommended)

Aluminum foil for wrapping

Instructions

Start by preparing the cilantro-lime rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water or broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed and rice is tender.

Remove the rice from heat, fluff with a fork, and stir in the lime juice, chopped cilantro, and olive oil. Cover and set aside.

While the rice is cooking, prepare the chicken. In a small bowl, mix together the chili powder, cumin, garlic powder, oregano, smoked paprika, salt, and pepper.

If the chicken breasts are very thick, pound them to an even thickness of about 1/2 inch. Rub the spice mixture all over the chicken breasts.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat, drizzle with lime juice, and let rest for 5 minutes before slicing into strips or cubes.

Warm the black beans in a small saucepan over low heat, or in the microwave for about 1 minute.

Warm the tortillas by placing them one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds.

To assemble the burritos: Place a warm tortilla on a flat surface. Layer with about 1/2 cup of cilantro-lime rice in the center, leaving about 2 inches from the edge.

Top the rice with 1/4 of the sliced chicken, 1/4 cup black beans, 1/4 cup cheese, 1/2 sliced avocado (or about 2 tablespoons mashed avocado), a spoonful of pico de gallo, shredded lettuce, and a dollop of sour cream.

Fold in the sides of the tortilla, then fold up the bottom edge over the filling. Continue rolling tightly to form a burrito, tucking in the sides as you roll.

Optional: For a toasted burrito, place the wrapped burrito seam-side down in a dry skillet over medium heat. Cook for 1-2 minutes per side until golden and crispy.

Wrap in foil if taking to go, or slice in half and serve immediately with lime wedges and hot sauce if desired.

Chickeen Avocadoo Burritoos

JUE

Essential Ingredients Selection

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Crafting the Ultimate Beverage

Chickeen Avocadoo Burritoos

Ingredients

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