Description
This One Pan Chicken Burrito Bowl is a quick and flavorful meal combining seasoned chicken, rice, black beans, corn, and melted cheddar cheese, all cooked in a single skillet for easy preparation and minimal cleanup. Perfect for a weeknight dinner, it offers a balanced blend of protein, veggies, and spices with fresh cilantro and lime juice finishing touches.
Ingredients
Scale
Proteins and Dairy
- 1 pound boneless, skinless chicken breast, diced
- 1 cup shredded cheddar cheese
Vegetables and Legumes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup fresh cilantro, chopped
Grains
- 1 cup long-grain white rice, rinsed
Liquids and Oils
- 1 tablespoon olive oil
- 1 1/2 cups chicken broth
- Juice of 1 lime
Spices
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season it with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook the chicken for 6 to 8 minutes until it is golden brown and fully cooked through. Once done, remove the chicken from the skillet and set aside.
- Cook the Rice: In the same skillet, add the rinsed long-grain white rice along with the chicken broth. Stir the mixture, bring it to a simmer, then cover and reduce heat to low. Allow it to cook for 12 to 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Add Vegetables and Chicken: Stir in the drained black beans, frozen corn, diced tomatoes, and the cooked chicken back into the skillet. Cook everything together for 3 to 4 minutes, until all ingredients are thoroughly heated.
- Melt the Cheese: Sprinkle shredded cheddar cheese evenly over the top of the mixture in the skillet. Cover the skillet and let it sit for 2 to 3 minutes so the cheese can melt nicely over the ingredients.
- Finish and Serve: Remove the skillet from heat. Garnish the burrito bowl with freshly chopped cilantro and squeeze the juice of one lime over the top to add a bright, fresh flavor. Serve immediately while warm.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- For extra heat, add chopped jalapeños or a dash of hot sauce when cooking the chicken.
- Use brown rice instead of white rice for added fiber, but increase cook time accordingly.
- This dish can be made gluten-free by ensuring the spices and broth are gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
