One-Pan Chicken Burrito Bowl
A delicious and hassle-free meal featuring seasoned chicken, rice, and fresh vegetables, all cooked in one pan for easy preparation and cleanup.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, diced Feel free to substitute with grilled shrimp or tofu for a vegetarian option.
- 1 cup uncooked white rice Use any type of rice you prefer.
- 2 cups chicken broth Vegetable broth can be used for a vegetarian version.
- 1 can black beans, rinsed and drained All canned beans should be rinsed to reduce sodium.
- 1 cup corn kernels (frozen or canned)
- 1 unit bell pepper, chopped (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning Adjust the spice level to your preference.
- to taste Salt and pepper
- for garnish unit Fresh cilantro
- 1 unit Avocado, diced (for topping)
- to serve unit Lime wedges (for serving)
Instructions
Preparation
- In a large skillet, heat a bit of olive oil over medium heat. Add the diced chicken, season with salt, pepper, and taco seasoning. Cook until browned and cooked through, approximately 7-10 minutes.
- Add the chopped onion and bell pepper to the skillet. Sauté until they are tender, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
- Stir in the uncooked rice, black beans, and corn. Pour the chicken broth over the mixture, and give everything a good stir to combine.
- Bring the mixture to a boil. Reduce to a simmer, cover, and allow to cook for about 20 minutes, or until the rice is fluffy and has absorbed the liquid.
- Once the rice is cooked, fluff it with a fork and remove from heat. Serve into bowls and top with diced avocado, cilantro, and lime wedges for a fresh kick.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or broth, or microwave in short intervals until heated through.