Teriyaki Chicken Breakfast Burrito

Ingredients

Boneless, skinless chicken breast

2 pieces (about 1 pound)

Teriyaki sauce

1/2 cup (store-bought or homemade)

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Tortillas

4 large (10-inch) flour or whole wheat tortillas

Fresh spinach

2 cups, packed

Onion

1 medium, diced

Bell pepper

1 medium, diced (any color)

Eggs

4 large

Instructions

1. In a shallow dish, marinate the chicken breast in teriyaki sauce for at least 10 minutes to infuse it with flavor. For an extra touch, let it marinate for up to 2 hours in the refrigerator.
2. Heat olive oil in a skillet over medium heat. Once hot, add the marinated chicken breast and cook for 6-8 minutes per side, or until the chicken is cooked through and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before slicing into thin strips.
3. In the same skillet, add the diced bell pepper and onion. Sauté until softened, about 5 minutes.
4. In a separate bowl, whisk the eggs with salt and pepper until well combined.
5. Push the sautéed vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then add the spinach and cook until wilted, about 1-2 minutes.
6. Warm the tortillas in a separate skillet or microwave until pliable.
7. To assemble the burritos, place a few strips of teriyaki chicken, a portion of the scrambled eggs, and sautéed vegetables onto each tortilla.
8. Roll up the tortillas tightly, tucking in the sides as you go to create a neat burrito.
9. Serve the teriyaki chicken breakfast burritos warm, and enjoy a delicious and energizing start to your day!