It’s that time of year.
You know what time! That time when we all try to get healthy again and renew our commitment to fitness and proper nutrition.
If you’re like me, you work at it hard for the first few weeks, but then slack off. I think the secret is moderation, at least it is for me. If I eat nothing but salads for weeks on end, I promise you I’m going to end up binging on the biggest plate of Mexican food known to man. So, I take it slowly. I try to eat healthier versions of the things I love, like the burritos. You can even bake them instead to save having to use the extra oil. You can cut back on the cheese and use low-fat sour cream, as well. I never recommend using low-fat cheese. It doesn’t melt right and leaves a weird aftertaste, in my opinion. Just use less of it.
The avocado provides heart-healthy fats and the chicken, of course, is lean protein.
Chicken Avocado Burritos
2 boneless, skinless chicken breasts
2 Tbs mustard
1 Tbs olive oil
1 cup Monterey Jack Cheese, grated
1 avocado, diced
2 Tbs cilantro, chopped
4 large tortillas
4 Tbs sour cream
1 Tbs oil
Heat 1 tablespoon olive oil in a frying pan. Place chicken breasts sprinkled with salt and pepper in pan, and roast for about 5 minutes on each side. Spread 1 tablespoon mustard over each chicken breast, add about 1/4 cup water and cook covered for a few more minutes.
Cut cooked chicken into thin strips. Mix the chicken, cheese, cilantro and the diced avocados.
Spread 1 tablespoon sour cream on each tortilla; add 1/4 of the mixture then form a roll.
Heat 1 tablespoon oil into a pan and place all four tortillas on the pan. Cook for 2 minutes on medium- high heat. Flip on the other side; cook for another 2 minutes or until the tortillas are golden.
Nutritional Information: Calories Per Serving: 390, Calories from Fat: 220, Fat: 24 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 73 mg, Sodium: 130 mg, Potassium: 518 mg, Carbohydrates: 17 g, Fiber: 5 g, Sugar: 0.7 g, Protein: 28 g.
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