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One-Pan Chicken Burrito Bowl

A quick and delicious meal that's perfect for busy weeknights, combining chicken, rice, beans, and a mix of spices, all cooked in one pan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breasts, diced
  • 1 tbsp Olive oil
  • 2 cups Bell peppers, diced
  • 1 cup Onion, diced
  • 2 cloves Garlic, minced
  • 1 cup Brown rice Can substitute with instant brown rice
  • 1 can Black beans, drained and rinsed
  • 1 cup Corn, frozen or canned
  • 2 cups Chicken broth Can substitute with vegetable broth for vegetarian option
  • 1 tbsp Spices (cumin, chili powder, paprika)
  • 1 cup Fresh cilantro, for garnish
  • 1 medium Lime, for serving

Method
 

Cooking
  1. In a large skillet, heat a drizzle of olive oil over medium heat.
  2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking.
  3. Toss in the diced onion, bell peppers, and minced garlic, cooking for another 3-4 minutes until the vegetables soften.
  4. Stir in the brown rice, black beans, corn, chicken broth, and spices. Bring the mixture to a simmer.
  5. Cover and reduce the heat to low, cooking for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
  6. Fluff everything with a fork and garnish with chopped cilantro and a squeeze of fresh lime juice before serving.

Notes

Feel free to customize with different proteins, grains, or veggies. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.