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–+ servings

One Pan Chicken Burrito Bowl

A delicious and easy one-pan chicken burrito bowl packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: main dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Rice
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup long-grain rice uncooked
  • 1 cup chicken broth low sodium
  • 1 cup black beans canned, drained and rinsed
  • 1 cup corn canned or frozen
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup diced tomatoes canned, with juices
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 avocado sliced for topping
  • 1 cup cilantro chopped, for garnish

Method
 

Cook Chicken
  1. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  2. Remove the chicken from the skillet and set aside.
Cook Rice
  1. In the same skillet, add the rice and toast for 1-2 minutes, stirring frequently.
  2. Add the chicken broth, black beans, corn, and diced tomatoes to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
Combine and Serve
  1. Once the rice is cooked, stir in the cooked chicken and half of the shredded cheese. Mix well and let it sit for 2-3 minutes to melt the cheese.
  2. Serve the burrito bowl topped with avocado slices, remaining cheese, and chopped cilantro.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 40gFat: 15gSaturated Fat: 5gFiber: 10gSugar: 3g

Notes

Feel free to customize the toppings with sour cream, salsa, or jalapeños.

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