Description
A quick and delicious One Pan Chicken Burrito Bowl featuring tender chicken, seasoned rice, and classic burrito toppings. Perfect for busy weeknights, meal prep, or a nutritious family dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, diced
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) black beans, drained and rinsed
1 cup frozen corn
1/2 teaspoon onion powder
1 cup long-grain white rice, rinsed
1 1/2 cups chicken broth
Salt and pepper to taste
1 cup diced tomatoes (canned or fresh)
1 cup shredded cheddar cheese
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and season with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 6–8 minutes until golden and fully cooked. Remove and set aside.
- Prepare the Rice: In the same skillet, add rinsed rice and chicken broth. Stir, bring to a simmer, cover, and cook on low heat for 12–15 minutes until rice is tender and liquid is absorbed.
- Combine Ingredients: Stir in black beans, corn, diced tomatoes, and cooked chicken. Cook for 3–4 minutes until everything is heated through.
- Add Cheese: Sprinkle shredded cheddar cheese over the top. Cover and let the cheese melt for 2–3 minutes.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro, and squeeze lime juice over the dish. Serve immediately.
Notes
For extra spice, add jalapeños or a dash of hot sauce.
Substitute white rice with quinoa or cauliflower rice for a low-carb option.
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 375 kcal
