One Pan Chicken Burrito Bowl
This One Pan Chicken Burrito Bowl is a quick, flavorful, and nutritious meal featuring tender seasoned chicken, hearty rice, black beans, sweet corn, and vibrant veggies. It’s all cooked together in a single skillet, making cleanup a breeze. Customize with toppings like avocado, cheese, sour cream, or jalapeños for a Mexican-inspired dinner perfect for busy weeknights.
Servings: 4
Calories: 450kcal
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or thighs, diced
- 1 cup long-grain white rice or brown rice, see Notes
- 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 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1.5 cups water or chicken broth
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
Optional Toppings:
- Avocado
- Cheese
- Sour cream
- Jalapeños
Instructions
Prepare Ingredients
- Dice the chicken into bite-sized pieces and season with salt, cumin, chili powder, and garlic powder.
- Chop the onion and bell pepper.
- Rinse and drain the black beans and set aside.
Cook the Chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken and sauté until golden brown and cooked through, about 5-7 minutes.
Add Vegetables and Rice
- Once the chicken is cooked, add the diced onion and bell pepper.
- Sauté for 3-4 minutes, or until the vegetables are tender.
- Stir in the rice, black beans, and corn, mixing everything well.
Simmer
- Pour in the water (or chicken broth) and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Finish and Serve
- Fluff the rice with a fork once cooked.
- Squeeze fresh lime juice over the top and garnish with chopped cilantro.
- Add optional toppings like avocado, cheese, sour cream, or jalapeños for extra flavor.
Notes
Rice Options: White rice cooks faster, while brown rice requires 2 cups of liquid and 35-40 minutes of cooking time.
Chicken Substitutes: Use ground chicken, turkey, or shredded rotisserie chicken for a quicker option.
Vegetable Variations: Customize by adding diced tomatoes, zucchini, or spinach.
Make It Spicy: Add a pinch of cayenne or drizzle with hot sauce.
Meal Prep Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheats well for lunch or dinner.