Chicken Fajita Burritos

Husband had the joy of spending Father's Day on duty, so I didn't cook. For lunch, I didn't do anything special, but I did convert half of a leftover chicken fajita breast and some veggies and rice into an awesome burrito! I had more than would fit in the burrito, so I served them along with the burrito!

This picture isn't great, but whatever, it was yummy! What I did was thinly slice the breast on a diagonal, and layer the tortilla with some rice, chicken, sauteed onions and bell peppers, spinach, and grated on some colby jack cheese, rolled it into a burrito, and toasted in it a hot skillet sprayed with butter flavored cooking spray and topped it with more cheese. I am a cheese girl! It's garnished with a dollop of sour cream, some salsa, and chopped cilantro! Soo good!

The recipe for the fajita is;
This is marinated overnight, and takes about 20 minutes to prep and cook

1/4 cup lime juice (1 lime)
1/4 cup extra virgin olive oil
1/4 cup canola oil
1 garlic clove, finely chopped
1/2 teaspoon dried oregano
1/4 cup chopped cilantro
1 pound chicken breasts
salt and pepper
2 yellow onions, sliced
1 green bell pepper, sliced
8 fajita sized whole wheat tortillas
salsa
sour cream
shredded Monterrey Jack cheese

Combine lime juice, oils, garlic, oregano, cilantro, salt and pepper into a resealable bag. Add the chicken breasts, seal tightly, shake, and marinate in the refrigerator 2 hours to overnight. (The longer the better)

Set an oven rack 6 inches from the broiler and preheat. Heat a large skillet over medium heat, spray with cooking spray, and saute onions and peppers, seasoning with salt and pepper, until soft and golden brown. (It took about 10 minutes on my stove)

Meanwhile, remove chicken from marinade and transfer to a foil lined baking sheet and pour remaining marinade over the breasts. Broil chicken, turning once, until cooked through, roughly 5 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing.

Warm tortillas while the chicken rests, and dish out sour cream, salsa, cheese, and whatever other condiments you choose. Guacamole is awesome, and if I had an avocado on me, I would have made some, too!

Arrange chicken on a platter with onions and peppers and set out buffet or family style so everyone can assemble their own fajitas!

This recipe serves 4.

How I made the rice;
This takes about 55 minutes to prep and cook

1 small onion, finely chopped
1 red bell pepper, cut into 1/2 inch cubes
1 medium yellow squash, cut into 1/2 inch cubes
1 medium zucchini, cut into 1/2 inch cubes
1 1/2 cups brown rice
3 cups low-sodium chicken stock
3 tablespoons roasted, salted, shelled pumpkin seeds
3 tablespoons finely chopped parsley

Heat a large saucepan over medium-high heat and pray with cooking spray. Saute onion until soft, about 3 to 4 minutes. Add bell pepper, squash, zucchini and saute 3 minutes, until they begin to soften. Season with salt and pepper to taste. Add rice and saute 1 minute, stirring frequently. Add broth, bring to a boil, lower heat and simmer until rice is tender, 40 to 50 minutes. Test for seasoning, re-season if necessary, and stir in pumpkin seeds and parsley.

This recipe serves 6