Chicken and Sweet Potato Breakfast Burritos

Made with Good Ranchers Strip Cut Chicken, these high-protein breakfast burritos are packed with flavor and perfect for busy mornings!

Yields: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

 

 

Ingredients

• 2 tablespoons olive oil

• 1 lb Good Ranchers Strip Cut Chicken

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 tablespoons taco seasoning, divided

• 1 sweet potato, peeled and cut into ¼-inch cubes

• 1 red bell pepper, sliced

• ½ medium yellow onion, sliced

• 4 hard-boiled eggs, sliced

• 4 burrito-size tortillas

• 1 cup mozzarella cheese, shredded

• ¼ cup fresh cilantro, chopped

• 1 lime

 

 

Instructions

1. Prep the Chicken

Remove the chicken from its packaging and pat it dry with a paper towel to remove excess moisture. Season evenly with 1 tablespoon of taco seasoning, salt, and pepper, ensuring all sides are well coated.

2. Cook the Chicken

Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Once hot, add the seasoned chicken and cook for 2-3 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the skillet and set aside.

 

3. Cook the Vegetables

In the same skillet, add:

• Sweet potato cubes

• Sliced onions

• Sliced red bell pepper

Sprinkle with the remaining 1 tablespoon of taco seasoning and stir well. Spread the veggies into a single layer, then pour in ½ cup of water. Cover the skillet and reduce the heat to medium-low. Let the vegetables cook for about 10 minutes, stirring occasionally, until the sweet potatoes are fork-tender. If the pan dries out too quickly, add a little more water (1 tablespoon at a time) to prevent burning.

4. Combine the Chicken and Vegetables

Once the vegetables are fully cooked, return the chicken to the skillet. Stir everything together to evenly coat in the seasoning.

5. Assemble the Burritos

Lay a large tortilla on a flat surface and layer the following:

• Shredded mozzarella cheese

• Chicken and vegetable mixture

• Sliced hard-boiled egg

• Fresh cilantro

• Squeeze of lime juice

6. Fold and Toast

• Fold the sides of the tortilla inward and roll tightly into a burrito.

• Heat a dry skillet over medium heat and place the burrito seam-side down in the pan.

• Toast for 2-3 minutes per side, until golden brown and slightly crispy.

7. Serve and Enjoy

Remove from the pan, slice in half if desired, and serve warm.

Pro Tip: Make a batch ahead of time and freeze them for easy meal prep.