A delicious and easy one-pan chicken burrito bowl recipe that combines chicken, rice, beans, and cheese for a satisfying meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup uncooked brown rice
2 cups low-sodium chicken broth
1 can (15 ounces) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 cup diced tomatoes (fresh or canned)
1 cup shredded cheddar cheese
1 avocado, diced
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes until the chicken is browned and cooked through.
Stir in the uncooked brown rice, chicken broth, black beans, corn, and diced tomatoes. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the skillet from heat and sprinkle the shredded cheddar cheese on top. Cover for an additional 2-3 minutes until the cheese is melted.
Serve the burrito bowl topped with diced avocado, fresh cilantro, and lime wedges on the side.
Notes
For a spicier kick, add diced jalapeños or a pinch of cayenne pepper while cooking the chicken.
You can substitute quinoa for brown rice for a gluten-free option and a different flavor profile.