Good Eggs Meal Kits
Chicken Super Burritos with Avocado & Cheese
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Product Details
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.
What You Get
Achiote-marinated chicken breast
Pinto beans
Cooked brown rice
Avocado
Flour tortillas
Shredded Jack cheese
Pico de gallo
What You'll Need
Vegetable oil
Salt
Hot sauce (optional)
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
