One Pan Chicken Burrito Bowl
An easy, nutritious burrito bowl made in one pan—perfect for weeknight dinners or meal prep.
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
- Use veggie broth and tofu for vegan version
- Store leftovers up to 3 days in fridge
- Store leftovers up to 3 days in fridge