One Pan Chicken Burrito Bowl
A flavorful one-skillet chicken burrito bowl with rice, beans & veggies—easy 30-minute meal prep-friendly dinner!
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
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.
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.
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.
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.
Final Touches
- Fluff with a fork.
- Squeeze lime juice over top and garnish with chopped cilantro.
- Add any desired toppings.