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Easy One-Pan Chicken Burrito Bowl for Weeknight Dinners

Close-up of a white bowl filled with a delicious chicken burrito bowl, featuring rice, seasoned chicken, corn, black beans, salsa, and avocado.
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Create a satisfying Chicken Burrito Bowl using a simple one-pan method. This recipe uses accessible ingredients to deliver bold, fresh flavor perfect for busy weeknights or easy meal prep lunches.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup white rice or brown rice
  • 1 3/4 cups chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1/2 cup water
  • 1/2 cup salsa (for topping)
  • 1/4 cup fresh cilantro, chopped (for topping)
  • 1 avocado, sliced (for topping)
  • Optional: Shredded cheese, sour cream, or Greek yogurt for topping

Instructions

  1. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the diced chicken to the skillet.
  2. Sprinkle the chicken with taco seasoning, cumin, chili powder, salt, and pepper. Cook the chicken until lightly browned, about 5 minutes.
  3. Pour in the chicken broth and water. Bring the liquid to a simmer.
  4. Stir in the uncooked rice, black beans, and corn. Stir everything together well.
  5. Cover the skillet tightly with a lid. Reduce the heat to low and let it simmer for 15 minutes, or until the rice has absorbed all the liquid and is tender. Do not lift the lid during this time.
  6. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
  7. Fluff the rice and chicken mixture gently with a fork.
  8. Divide the mixture into bowls. Top each Chicken Burrito Bowl with salsa, fresh cilantro, and sliced avocado. Add any other desired toppings.

Notes

  • To make this recipe great for meal prep, assemble the chicken, rice, beans, and corn mixture into four separate airtight containers after fluffing. Keep toppings like avocado and salsa separate until serving time to maintain freshness.
  • If you prefer shredded chicken, cook the chicken breasts whole in the broth, then shred them with two forks before adding the rice and corn mixture.
  • You can substitute white rice with quinoa or cauliflower rice, adjusting the liquid amount as needed for the grain you choose.

Nutrition

Find it online: https://tastethisplate.com/chicken-burrito-bowl-recipe-easy-one-pan/