One Pan Chicken Burrito Bowl
A delicious and simple meal combining tender chicken, vibrant vegetables, and hearty rice, all cooked in one pan.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced Can substitute with thighs for a juicier option.
- 1 cup uncooked brown rice Can substitute with quinoa or white rice; adjust liquid and cooking time.
- 1 can (15 oz) black beans, drained and rinsed Can swap for pinto beans or kidney beans.
- 1 cup corn, frozen or canned
- 1 medium red bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil, for cooking
- Fresh cilantro, for garnish (optional)
- Sliced avocado and lime wedges (optional)
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the onion and garlic to the pan. Sauté for 2-3 minutes until the onion is translucent and fragrant.
- Stir in the bell pepper, corn, black beans, and seasonings (chili powder, cumin, paprika). Mix well and cook for an additional 2 minutes.
- Add the uncooked brown rice and chicken broth to the mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until the rice is cooked and the liquid is absorbed.
- Once cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.
Notes
To keep the dish fresh: Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat in the microwave or stovetop with a splash of broth if dry.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 10gSugar: 2g
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