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A big meaty burrito always rescues dinner. These are stuffed with juicy chicken, melted cheese, and buttery avocado. Roll them through a hot pan to get that golden crust.
Note: The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: wheat, milk.
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What You Get
Achiote-marinated chicken breast
Cooked brown rice
Shredded Jack cheese
Pico de gallo
What You'll Need
Hot sauce (optional)
Preheat the oven to 400°F. Remove the chicken from the marinade and season with salt. In a large cast-iron skillet or ovenproof pan over medium heat, warm 2 tablespoons vegetable oil. Add the chicken and cook until golden on the first side, 5 minutes. Flip the chicken and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, 10 minutes. Transfer the chicken to a cutting board to rest, 5 minutes. Dice the chicken into bite-size pieces.
Meanwhile, rinse and drain the beans. In a small saucepan over medium heat, reheat the beans with a splash of water, about 3 minutes. Season to taste with salt. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado.
To build the burritos, place the tortillas on plates, and fill with the chicken, beans, rice, cheese, avocado, and pico de gallo. Dab with hot sauce, if you want a kick. Tuck in the ends and roll it up snugly.
Wipe out the pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm.