One-Pan Chicken Burrito Bowl
A quick and hearty one-pan meal featuring seasoned chicken, fluffy rice, beans, and vegetables. Perfect for busy weeknights and customizable to your taste.
Equipment
- - Large skillet with lid
- - Cutting board and knife
- Measuring cups and spoons
Ingredients
- - 1 lb boneless skinless chicken breasts or thighs, diced
- - 1 cup long-grain white or brown rice
- - 1 can 15 oz black beans, rinsed and drained
- - 1 cup corn canned or frozen
- - 1 medium onion diced
- - 1 bell pepper diced
- - 2 tbsp olive oil
- - 1 tsp ground cumin
- - 1 tsp chili powder
- - 1 tsp garlic powder
- - Salt and pepper to taste
- - Juice of 1 lime
- - Fresh cilantro for garnish
- - **Optional**: avocado cheese, sour cream, jalapeños
Instructions
- Season diced chicken with cumin, chili powder, garlic powder, salt, and pepper.
- In a large skillet, heat oil over medium-high. Cook chicken for 5–7 minutes until browned.
- Add onions and bell peppers. Cook for 3–4 minutes until tender.
- Stir in rice, beans, and corn. Mix well.
- Add 1½ cups water or broth. Bring to a boil, then cover and simmer 15–20 minutes.
- Fluff rice, add lime juice, and top with cilantro and optional toppings.
Notes
- Brown rice requires more liquid and time
- Great for meal prep
- Freezer-friendly
- Great for meal prep
- Freezer-friendly