One Pan Chicken Burrito Bowl (Delicious & Easy)

Chicken Burrito Bowl recipes are one of the most convenient, satisfying, and flavorful meals you can make on a busy weeknight. With just one pan, you get juicy seasoned chicken, fluffy rice, hearty beans, and a colorful mix of veggies — all simmered together with the right blend of spices. The best part? This bowl comes together in just 30 minutes, leaving you with a wholesome, balanced dinner and minimal cleanup. Whether you’re meal-prepping for the week or cooking for your family, this one-pan wonder is guaranteed to please.

Why You’ll Love This Recipe

• One-pan meal = fewer dishes
• Perfect weeknight dinner in under 30 minutes
• Family-friendly and customizable
• High in protein and fiber
• Works for meal prep and leftovers

This Chicken Burrito Bowl is a flavor-packed dish that’s not just fast — it’s smart cooking.

Ingredients

Here’s what you’ll need:

• 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 canned or frozen corn
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Optional toppings: Avocado, shredded cheese, sour cream, jalapeños

Instructions

1. Season the Chicken
   In a bowl, combine diced chicken with cumin, chili powder, garlic powder, salt, and pepper. Mix well to coat evenly.
2. Sear the Chicken
   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until browned and fully cooked.
3. Sauté Veggies
   Add diced onion and bell pepper to the skillet. Sauté for 3–4 minutes until softened.
4. Mix in Beans, Corn, and Rice
   Stir in the rice, black beans, and corn. Mix thoroughly.
5. Add Liquid and Simmer
   Pour in 1.5 cups water or chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until rice is tender and liquid is absorbed.
6. Finish and Garnish
   Fluff the rice, squeeze fresh lime juice over the dish, and top with chopped cilantro. Add any optional toppings you love.

Recipe Details

this recipe

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~450 per serving

Nutrition Facts (Per Serving)

• Calories: 450
• Protein: 32g
• Carbohydrates: 40g
• Fat: 18g
• Fiber: 8g
• Sugar: 4g

(Note: Values may vary based on toppings and substitutions)

Tips & Variations

• Make it spicy: Add jalapeños or a pinch of cayenne.
• Go vegetarian: Use chickpeas, tofu, or jackfruit in place of chicken.
• Swap rice: Use quinoa or cauliflower rice for a lighter twist.
• Cheesy boost: Stir in shredded cheddar or a Mexican cheese blend before serving.
• Meal prep tip: Store individual portions in airtight containers for up to 3 days.

One-Pan Chicken Burrito Bowl

This Chicken Burrito Bowl is a quick, hearty, one-pan meal packed with flavor and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Dish

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

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 canned or frozen corn
• – 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 chopped
• – **Optional toppings**: Avocado cheese, sour cream, jalapeños

Equipment

• – Large nonstick skillet with lid
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Method

 

1. Season diced chicken with spices, salt, and pepper.
2. In a large skillet, heat oil and cook chicken for 5–7 minutes.
3. Add onion and bell pepper. Sauté for 3–4 minutes.
4. Stir in rice, black beans, and corn.
5. Pour in 1.5 cups water or broth. Bring to a boil, then cover and simmer 15–20 minutes.
6. Fluff with a fork, squeeze lime, and garnish with cilantro and toppings.

Notes

– Brown rice may need longer to cook.
– Add more toppings for extra flavor.
– Store leftovers for up to 3 days.

FAQs

Can I use brown rice instead of white?
Yes! Brown rice is great — just add 5–10 more minutes of cook time and a bit more liquid.

Is this dish freezer-friendly?
Absolutely. Let it cool completely, then store in freezer-safe containers for up to 2 months.

How do I reheat leftovers?
Microwave with a splash of water or reheat in a skillet over medium heat until hot.

Conclusion

This one-pan Chicken Burrito Bowl is everything you want in a dinner: fast, fresh, filling, and fuss-free. With simple ingredients and tons of customization options, it’s the kind of recipe that becomes a weeknight go-to. Try it once, and you’ll find yourself coming back to it again and again.