Fibre from brown rice and whole grain tortillas and lean protein from chicken makes this burrito recipe heart healthy!

Ingredients

• 1/3 cup brown rice
• dry 1 teaspoon vegetable oil
• 2 chicken breasts (about 250g or 8oz. each), boneless, skinless, diced into bite­sized pieces
• 1 cup diced tomatoes, low sodium, drained (save 2­3 tablespoons of diced tomato juice)
• ½ cup green pepper, diced small
• ½ cup corn niblets, frozen (rinsed and drained, if canned)
• 1 cup cheddar or mozzarella cheese, shredded, reduced fat (< 20% M.F.)
• 1 avocado, sliced
• 8 whole grain tortillas (6 inch or 15cm)
• Optional: 1 lime, cut in

How to Put it all Together:

1. In a pot, cook brown rice according to packaging (typically, 2/3 cup water to 1/3 cup rice )
2. In a bowl, mix diced chicken with chicken seasoning ingredients until chicken is evenly coated
3. In a second pot, heat vegetable oil over medium heat. Add seasoned diced chicken, cook until no longer pink
4. Add tomatoes, green peppers, corn, and 2­3 tablespoons of diced tomato juice and cook for 5­7 minutes
5. Remove chicken and vegetables from heat and mix in cooked brown rice
6. Serve the chicken, veggie, and rice mixture family style. Prepare a plate for the whole grain tortillas. Serve shredded cheese and sliced avocado on the side
7. The best part: Add the mixture to the middle of a tortilla, top with shredded cheese and a slice of avocado. Roll up, and enjoy!

Option to Squeeze a bit of lime juice inside for a fresh spritz of vitamin C!

Enjoy!