One pan chicken recipes are a lifesaver when you need a fast, filling, and flavorful dinner with minimal cleanup. This One Pan Chicken Burrito Bowl is your answer to busy weeknights—juicy seasoned chicken, fluffy rice, hearty black beans, and colorful veggies all come together in a single skillet. Top it with avocado, lime, or cheese, and you’ve got a satisfying, healthy meal in under 30 minutes.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- One pan = fewer dishes
- Balanced meal with protein, carbs, and fiber
- Customizable for all diets (vegetarian, dairy-free, gluten-free)
- Kid-friendly and freezer-friendly
- Ready in just 30 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup long-grain white 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 (red or green), diced
- 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
- Chopped fresh cilantro (for garnish)
Optional Toppings:
- Sliced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Pickled jalapeños
- Salsa or hot sauce
Instructions
- Prep the Ingredients
Dice the chicken into bite-sized pieces. Season with salt, cumin, chili powder, and garlic powder. Chop onion and bell pepper. - Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until browned and fully cooked (5–7 minutes). - Sauté Veggies & Mix
Add onion and bell pepper to the skillet. Cook 3–4 minutes until softened. Stir in rice, corn, and black beans. - Simmer the Dish
Add 1½ cups water or chicken broth. Bring to a boil, then cover and simmer on low for 15–20 minutes, or until rice is cooked and liquid absorbed. - Finish & Serve
Fluff rice with a fork. Squeeze fresh lime juice on top. Garnish with cilantro and your favorite toppings. Serve hot!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Nutrition Facts (per serving)
- Calories: ~450 kcal
- Protein: 30g
- Carbs: 35g
- Fat: 15g
- Fiber: 6g
- Sodium: 480mg
Tips & Variations
- Vegetarian option: Replace chicken with jackfruit, tofu, or chickpeas
- Grain swap: Use quinoa or cauliflower rice for a lighter version
- Add spice: Stir in jalapeños, hot sauce, or chipotle powder
- Meal prep tip: Cool completely and store in individual containers
One Pan Chicken Burrito Bowl
Equipment
- – Large skillet with lid
- – Cutting board
- – Measuring cups
Ingredients
- – 1 lb boneless chicken breasts or thighs
- – 1 cup white or brown rice
- – 1 can 15 oz black beans, rinsed
- – 1 cup corn
- – 1 bell pepper diced
- – 1 medium onion diced
- – 2 tbsp olive oil
- – 1 tsp cumin
- – 1 tsp chili powder
- – 1 tsp garlic powder
- – Salt and pepper to taste
- – Juice of 1 lime
- – Fresh cilantro for garnish
- – Avocado cheese, sour cream, salsa
Instructions
- Season chicken with spices.
- Sauté chicken in oil until browned (5–7 mins).
- Add onion & bell pepper. Cook 3–4 mins.
- Stir in rice, corn, and beans.
- Add 1.5 cups water or broth. Bring to boil.
- Cover, reduce heat, and simmer 15–20 mins.
- Fluff rice, add lime juice, and garnish. Serve!
Notes
– Store leftovers up to 3 days in fridge
FAQs
Can I use brown rice instead of white rice?
Yes, but increase cooking liquid and simmer time as brown rice takes longer to cook.
Can this be made ahead of time?
Absolutely. Store in the fridge for up to 3 days. Reheat on the stovetop or microwave with a splash of water.
Can I freeze this burrito bowl?
Yes! Freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating.
What other veggies can I add?
Try zucchini, spinach, mushrooms, or diced tomatoes for added nutrients.
Conclusion
This one pan chicken burrito bowl hits all the marks—quick, customizable, family-approved, and delicious. Whether you’re making dinner in a hurry or planning meals for the week, this simple skillet recipe is a no-fuss favorite that delivers big flavor and easy cleanup.