One Pan Chicken Burrito Bowl

There’s nothing quite like a warm, hearty burrito bowl to end a hectic day. This One Pan Chicken Burrito Bowl is my answer to busy weeknights when I want something satisfying but don’t want to clean up a mess of pots and pans. Inspired by the flavors of classic Mexican burritos, this dish brings together seasoned chicken, veggies, rice, and beans—all in one skillet.

It’s a family favorite at my house. We often top ours with avocado slices, a dollop of sour cream, or a sprinkle of shredded cheese. It’s fast, balanced, and customizable for every eater at the table.

Why You’ll Love It

• One-Pan Wonder: Less cleanup, more flavor.
• Ready in 30 Minutes: A full meal on the table fast.
• Balanced & Filling: Protein, fiber, and whole grains in one dish.
• Great for Meal Prep: Makes 4 servings that reheat beautifully.
• Versatile: Customize with toppings or swap ingredients based on your pantry.

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts or thighs
• 1 cup long-grain white rice (or brown rice)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (canned or frozen)
• 1 medium onion, diced
• 1 bell pepper, diced (red or green)
• 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 (for garnish)
• Optional Toppings: avocado, cheese, sour cream, jalapeños

Instructions

1. Prepare the Ingredients

• Dice chicken into bite-sized pieces.
• Season with cumin, chili powder, garlic powder, salt, and pepper.
• Dice onion and bell pepper.
• Rinse and drain beans. Set aside.

2. Cook the Chicken

• In a large skillet, heat olive oil over medium-high.
• Add seasoned chicken and sauté for 5–7 minutes until golden and cooked through.

3. Add Veggies and Rice

• Add diced onion and bell pepper to the skillet. Cook for 3–4 minutes until softened.
• Stir in rice, beans, and corn. Mix everything well.

4. Simmer

• Add 1.5 cups water or chicken broth.
• Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until rice is tender and liquid is absorbed.

5. Final Touches

• Fluff with a fork.
• Squeeze lime juice over top and garnish with chopped cilantro.
• Add any desired toppings.

Make-Ahead Tips & Storage

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cools well and freezes for up to 2 months.
• Reheat: Microwave with a splash of broth or water to keep moist.

Variations

• Low-Carb: Use cauliflower rice.
• Spicy: Add jalapeños or hot sauce while cooking.
• Cheesy: Mix in shredded cheese before serving.
• Vegetarian: Swap chicken for tofu or add extra beans.

What to Serve With One Pan Chicken Burrito Bowl

This burrito bowl is great on its own, but here are some fun additions:

• Tortilla chips and salsa or guacamole
• Mexican street corn or grilled corn on the cob
• A fresh fruit salad for balance
• A cold sparkling lime water or agua fresca

Frequently Asked Questions (FAQ)

Can I use brown rice?
Yes, but increase the simmer time by 10–15 minutes and add more liquid as needed.

Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free. Always check your broth or seasoning blends.

Can I make this ahead for lunches?
Absolutely. It stores and reheats wonderfully, making it great for meal prep.

What can I use instead of black beans?
Pinto beans, kidney beans, or even chickpeas work well.

Can I cook this in an Instant Pot?
Yes. Use the sauté function for the chicken and veggies, then pressure cook on high for 7–10 minutes.

Final Thoughts

If there’s one recipe I can always count on to be a hit with everyone at the table, it’s this One Pan Chicken Burrito Bowl. It’s cozy, flavorful, and so incredibly easy. Whether you’re feeding a family or prepping lunches for the week, this recipe delivers every time.

Make it once, and you’ll find yourself coming back to it again and again—because nothing beats a one-pan meal that tastes this good.