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burrito

Lean and Mean Chicken Burrito

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Reported and Photographed by Rachel Pollard

Healthy and Easy Chicken Burritos:

Hola! This recipe is easy, but looks like it took a lot of effort. I first made this with a slow cooker for 6 hours, but this dish can be cooked on low heat in a large pot on the stove, covered for 4 hours.
Because the chicken is only covered in pico de gallo (which has about 5 calories per serving) and black beans, this is a lean meal.  Pick and choose whatever toppings you’d like, though I have listed a few below as suggestions.

Serves 6

Ingredients:
4 Chicken breasts, boned and skinned
8 oz. Jar pico de gallo
1 Can black beans

Extras:
6 Tortillas
1 Can refried beans, cooked
Lettuce, chopped
Shredded cheddar cheese
Home-made Guacamole*

*Home-made Guacamole:
2 Avocados, peeled, chopped and scooped into a bowl
1 Medium sized tomato, chopped
.5 Small white onion, chopped
Cilantro, garlic and lime juice for taste
Use a fork to stir and mash together

Directions:
Set crock pot to 6 hour setting (if you’re pressed for time, cook on high on the 4 hour setting, just check on it!)
Pour in half of pico de gallo
Place chicken over and top with the rest of the pico de gallo
Top with black beans
After 5 hours, check to see if chicken is tender, if so pull apart with 2 forks
If the chicken is not falling off your fork, cook for the 6th hour
Arrange tortillas packed with all the extras and place chicken on top

Enjoy!

grilledorzo

Grilled Vegetable Orzo

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Grilled Vegetable Orzo

Reported and Photographed by Rachel Pollard

Have left over grilled peppers? Make an Orzo Salad!

Ingridents
  • 1/2 cup orzo pasta
  • 2 cups fresh spinach chopped (don’t use frozen for this dish)
  • 4 roma tomatoes chopped, or 2/3 cup cherry tomatoes chopped
  • 1 clove garlic, minced
  • 1 large red pepper and 1/4 large white onion, grilled (I tend to stick veggies in aluminum foil with a little oil on the grill for 8 minutes) and thick chopped
  • 3 tbsp feta cheese, crumbled (can use reduced fat feta, just add a little more salt)
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
Directions
Boil water and cook orzo according to the box directions
In a large bowl, combine spinach, feta, tomatoes, oil, garlic, salt+pepper, and grilled veggies
Pour drained, but not rinsed orzo into the bowl. This will make the spinach wilt and the tomatoes warm up
Toss and serve
Can be refrigerated and served cold as well.
Serves 6
Pesto Orecchiette with Chicken Sausage and Greens

Y&P’s Resident Chef Cooks Up Pesto Orecchietti with Chicken Sausage and Greens

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Y&P is proud to introduce our resident chef, Rachel Pollard! Rachel will be sharing quick, fresh, and healthy recipes that you can wow your friends and family with! These dishes put Ratatouille’s to shame.
First on the menu:

Pesto Orecchiette with Chicken Sausage and Greens

Serves 4, total cook time 20 minutes

Ingredients

12 ounces orecchiette
.5 lbs green beans, cut into thirds
1 cup frozen peas
.5 can of diced tomatoes
1 tablespoon olive oil
3 links fully cooked Italian-style chicken sausage, thinly sliced (or regular sausage if you’d like)
⅓ cup pesto
½ cup grated Parmesan cheese

Directions

Cook pasta in a large pot of water.
After draining pasta, boil green beans and peas for 3 minutes in the same pot.
Meanwhile, in a skillet, heat oil and cook sausage until browned, about 6 minutes per side.
Combine pesto, chicken sausage, drained pasta, drained vegetables, and diced tomatoes.
Top with Parmesan cheese.

Bon appetit!

 

Rachel Pollard