Grilled Cheese Chicken & Rice Burritos

I'm gonna be honest, I say macro friendly, but I only calculated the calories and grams of protein. I won't keep you in suspense by detailing this long post about how I created this recipe because, in reality, I did my own copycat from Taco Bell's grilled cheese burrito. 

First things first, properly season the chicken.

To begin, I cut a chicken breast in half and used a fork to poke holes in it. I've come to understand from several Zach Choi ASMR chicken videos that this tenderizes the chicken. I'm not entirely sure that's true but his videos look A1. I trusted the process and started doing it myself.

Next, I poured a dab of olive oil on the breast and rubbed it in. I've also come to find out from various cooking videos that this is called a "binder" and helps the season stick to the chicken. I've gotta say that I've noticed a big difference in how well the chicken that I cook is received among my family since I started doing this. 

The seasonings I used are going to be listed from importance. I did not use any metric of measurement just let God tell me when.

• Bad A** S*** (sprinkle generously). I've tried to really be mindful of cussing and the words that I use but I will swear by this stuff. If I'm cooking chicken, this is what I'm using. 
• Garlic Powder
• Onion Powder
• Paprika

I'm also going to throw this out there: I've had money and no money at all, meaning that I've bought name brand and the cheap stuff, and I have to say that it truly doesn't matter. Use what you have, experiment and make it work. Once you get it seasoned, cube it up and throw it in a skillet.

Next, cook the chicken.

I used a tablespoon of butter and some olive oil over medium heat and threw those bad boys in there. Once again, I have to admit that I am nowhere near a professional chef, and I probably shouldn't eyeball when the chicken is done but I do. I do know that the chicken is done when the internal temp is 165, I just don't have a meat thermometer. When the chicken is done, to your best judgement (I'd say it's safe when you see no pink spots), take it out and set it to the side. 

While you are cooking the chicken, start on the rice :)

Listen, I grab not only what's cheap but what is also convenient. I have three kids that are somehow starving all of the time so I'm always on the lookout for quick and easy dinners. I grabbed some Rice a Roni from the shelve and went on my way. Feel free to substitute whatever you like.

Now, on to the assembly *cue audience cheers*

I wasn't able to use the tortillas in the picture due to not being able roll the burritos with all the chicken that was needed for the macros. So, I used Misson Carb Balance Flour Tortillas.

So here we go:

• Lay the tortilla on a flat surface- 110 calories/ 10g protein
• 1 oz of rice- 2 oz of prepared Rice a Roni Mexican rice is 250 calories. Half of that is 125/ 3g protein
• 4 oz of chicken breast- 140 calories/25 g Protein
• 1 tbsp of El Paso Green Chiles- 5 calories
• 1 tbsp of El Paso Fat Free Refried Beans- 22.5 calories/1.25g of Protein
• 1/8 cup of shredded cheese- 55 calories/3g of protein
• 1 Tbsp of Red Enchilada Sauce- 6.25 calories 
• Roll the tortilla

Now, for the moment we've all been waiting for. The grilled cheese. I personally love cheese and literally could eat a block of Colby Jack by itself. I made these for Kardde the other day and he absolutely loved them! If you like a little spice, I added a couple of drops of Buffalo Wild Wings Mango Habanero sauce.