So, I was pondering different dinner options that could be made in a jiffy (yes, I’m channeling my inner ’50s mom vibe), especially when you have a busy schedule. I wanted something that would pack a punch of protein, as my body is still trying to adjust to school this last month, and lately by the time I get home I’m hankering for some sustenance.
As you may know, I’m kind of addicted to breakfast foods (like, just a smidge…), as they are easy to create and super yummy! That being said, after some thought on my train ride home the other day (I couldn’t stop obsessing over food. One of the occupied occupational hazards of a culinary student.), I came up with this week’s recipe: Chicken Breakfast Burrito!
This burrito is amazing! It contains grilled chicken and egg for that extra umph, but is nicely balanced out with fresh avocado, cherry tomatoes and some herbs.
What are the ingredients for this recipe you might ask? Well, I’m glad you did! You’ll find that information below:
2 Thin sliced chicken breasts
1 Avocado, pitted and scored
1/2 Cup shredded parmesan cheese
2-3 T. of butter
1 Cup cherry tomatoes – halved
1 tsp. Oregano
1 tsp. Chives
Salt and pepper to taste
First, take a medium to large sauté pan and add 1- 1 1/2 T of butter on medium-to-high heat. You want the butter to glisten (yes, I said glisten), not pop it like it’s hot. Otherwise, your skin will literally be sizzling, which is not part of this recipe today. Maybe another time, if we talk about Sizzlers. (Sigh, fond childhood memories at the local Sizzlers. Side note, purely word association and stream of consciousness. I never had my skin sizzled at Sizzlers. Just wanted to clarify that.)
Anywho, once the butter has coated the pan, season your thin sliced chicken breasts with a little bit of salt and pepper and put them in the pan. Let them cook for about 5-6 minutes (depending on the thickness of the breast).
Use tongs to flip the breasts over and season the other side with a little bit of salt and pepper and let cook for about 5-7 minutes, or until the juices run clear and the meat of the breast is white when you cut into it.
While the chicken is cooking, prep your tomatoes and eggs, by cutting the tomatoes in halve lengthwise and combining the eggs, oregano and chives in a bowl and whisking together with a fork.
Next, take a smaller sauté pan and add the remainder of the butter on medium-to-high heat. Once the pan is coated, add the egg mixture and sprinkle in some shredded parmesan. Continuously stir the eggs with a high heat spatula, or spoon, until done so that the eggs stay fluffy.
Now prep your avocado by cutting it lengthwise and pitting it. Next, score the meat in slices. Make sure not to cut too deep and go through the skin. You should be able to use a spoon to scoop out the meat of the avocado and have it come out in slices.
By this time your chicken should be finished cooking and should be ready to cut into strips, or cubes. It’s whichever you prefer. (Choose wisely.)
Next, get out your tortillas and start assembling your burritos. I like to layer mine with scrambled eggs first, then chicken, then tomatoes, then avocado. But feel free to build yours however you see fit.
Lastly, to close the burrito, make sure that this combination of items is closest to one side of the tortilla. Take that edge, with the filling, and start rolling the tortilla, while folding the edges into the burrito itself. Cut in half and enjoy!
I hope you enjoyed this post and thank you for following along with me on Stark Naked Cooking! I look forward to seeing you next Friday for our next recipe! Until then, stay classy.