Description
This One Pan Chicken Burrito Bowl is a quick and flavorful meal combining tender seasoned chicken, vibrant vegetables, and hearty rice all cooked together in a single skillet. It’s perfect for a weeknight dinner that’s both satisfying and easy to prepare, offering a delicious blend of Mexican-inspired spices and fresh lime and cilantro toppings.
Ingredients
Units
Scale
Protein and Vegetables
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (canned or frozen)
Grains
- 1 cup long-grain white rice or brown rice
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Finishing Touches
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional toppings: avocado, cheese, sour cream, or jalapeños
Instructions
- Prepare Your Ingredients: Dice the chicken into bite-sized pieces and season it evenly with salt, ground cumin, chili powder, and garlic powder. Dice the onion and bell pepper into small pieces. Rinse and drain the black beans and set them aside for later.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté them until they are cooked through and golden brown on the outside, about 5 to 7 minutes.
- Add Vegetables and Rice: To the cooked chicken, add the diced onion and bell pepper. Continue to sauté for another 3 to 4 minutes until the vegetables soften. Stir in the rice, black beans, and corn, mixing everything thoroughly to combine.
- Simmer: Pour 1.5 cups of water or chicken broth into the skillet and bring the mixture to a boil. Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 15 to 20 minutes until the rice has absorbed all the liquid and is tender.
- Final Touches: Once the rice is cooked, fluff it gently with a fork. Squeeze fresh lime juice over the top for brightness, garnish with chopped cilantro, and add any optional toppings such as avocado slices, cheese, sour cream, or jalapeños as desired before serving.
Notes
- You can substitute brown rice for white rice, but cooking time may need to be increased slightly.
- Use chicken broth instead of water for extra flavor.
- Adjust spices to your preference, adding more chili powder for extra heat.
- For a vegetarian version, omit the chicken and increase beans or add tofu.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 recipe)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 75 mg
