⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1/2 pound Boneless, skinless chicken breasts
• 3/4 cup Long-grain white rice
• 1 1/2 cups Chicken broth
• 1 tablespoon Olive oil
• 1/2 pound Tomatillos
• 1/2 Jalapeño pepper
• 1/4 cup, chopped Cilantro
• 1/4 Small onion
• 1 tablespoon Lime juice
• to taste Salt
• 2 Large burrito-size tortillas

📖 Instructions

1. First things first, let's get that chicken cooked. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add about 1.5 pounds of boneless, skinless chicken breasts (I like to use organic when I can find it!), and cook until browned on both sides and cooked through, about 6-8 minutes per side. Once it's done, let it rest for a bit before shredding it with two forks. This makes it super easy to incorporate into the burritos later.
2. While the chicken is resting, let's tackle the rice. In a medium bowl, combine 1 ½ cups of long-grain white rice with 3 cups of chicken broth (or water, if that's all you have). Bring this to a boil in a saucepan, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff it with a fork once it's done—nothing worse than clumpy rice!
3. Now for the star of the show: the salsa verde. If you're feeling ambitious, make your own! It's surprisingly easy. If not, store-bought works perfectly fine. No judgement here! But if you’re feeling adventurous, grab about 1 pound of tomatillos, a jalapeño pepper (remove the seeds for less heat!), 1/4 cup of chopped cilantro, and a small onion. Roughly chop everything and toss it all in a blender with a little lime juice and salt. Blend until smooth, adding more lime juice or water to reach desired consistency. Taste and adjust seasoning as needed.
4. Time to assemble those beauties! Warm your large burrito-size tortillas (I usually do this in a dry skillet for a minute or two per side, but you can also microwave them quickly). Spoon some of the cooked rice onto the center of each tortilla. Top with the shredded chicken, a generous spoonful of salsa verde, and any other desired fillings (maybe some shredded cheese, a little extra cilantro, or even a dollop of sour cream).
5. Fold those babies up! Fold in the sides of the tortilla, then fold the bottom up and over the filling, and finally roll it up tightly. This is where the burrito-making magic happens; I've seen burrito-folding experts in action. You'll get the hang of it. Don't worry if your first few aren't perfect... they'll still taste amazing!
6. Serve immediately and enjoy! These burritos are amazing on their own, but they also pair perfectly with a side of guacamole or a simple Mexican rice. Make extra because they go fast!

📝 Notes

• For a spicier kick, add more jalapeño or use a serrano pepper instead.
• Feel free to add your favorite burrito toppings, such as cheese, sour cream, or guacamole!