One-Pan Chicken Burrito Bowl
This Chicken Burrito Bowl is a quick, hearty, one-pan meal packed with flavor and perfect for weeknight dinners.
Equipment
- - Large nonstick skillet with lid
- Cutting board
- Chef’s knife
- Measuring cups and spoons
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
Instructions
- Season diced chicken with spices, salt, and pepper.
- In a large skillet, heat oil and cook chicken for 5–7 minutes.
- Add onion and bell pepper. Sauté for 3–4 minutes.
- Stir in rice, black beans, and corn.
- Pour in 1.5 cups water or broth. Bring to a boil, then cover and simmer 15–20 minutes.
- 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.
- Add more toppings for extra flavor.
- Store leftovers for up to 3 days.