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Recipe by:

Sara Crocker

Flavorful One-Pan Chicken Burrito Bowl

This One-Pan Chicken Burrito Bowl is a colorful, flavorful meal that comes together easily, perfect for busy weeknights or festive gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Protein
  • 1 lb. boneless, skinless chicken thighs, cubed
Group: Oils & Seasonings
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Salt and pepper, to taste
Group: Grains
  • 1 cup uncooked rice (long grain or basmati recommended)
Group: Beans & Vegetables
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn (frozen works splendidly)
  • 1 red bell pepper, diced
  • 1 cup fresh salsa (or homemade)
Group: Broth & Cheese
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
Group: Garnish
  • Chopped cilantro, for garnish
  • Slices of lime, for serving

Equipment

  • Large skillet

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat. Once shimmering, add the cubed chicken thighs, seasoning with chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes until the chicken is golden brown and cooked through.
  2. Stir in the uncooked rice, black beans, corn, diced red bell pepper, and fresh salsa. Mix well.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the skillet and cook for about 20 minutes, or until the rice is tender and absorbs most of the liquid.
  4. When the rice is cooked, remove the lid and sprinkle shredded cheese evenly over the top. Cover again for an additional 2-3 minutes until the cheese is melted and gooey.
  5. Remove from heat and let it sit for a few minutes. Serve warm, garnished with fresh cilantro and a wedge of lime on the side.

Notes

Allow leftovers to sit in the fridge for optimal flavor in the following meals.