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Easy One-Pan Chicken Burrito Bowl Recipe for Busy Weeknights - Featured Image

Easy One-Pan Chicken Burrito Bowl Recipe for Busy Weeknights

Learn how to make delicious One-Pan Chicken Burrito Bowl. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients—not just fresh, but ingredients that bring out the depth of flavor without overpowering the dish. I always lean on fresh vegetables and quality chicken breasts or thighs, depending on what’s available. Using fresh garlic and a good lime adds a brightness that lifts the whole bowl. I also love the combination of black beans and corn for texture and color, which reminds me of those summer evenings when my mom would make something similar for family dinners.

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup uncooked white or brown rice
  • 1 cup low-sodium chicken broth
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen or fresh corn kernels
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: sour cream, sliced avocado, salsa

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoned with cumin, smoked paprika, chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until browned and cooked through.
  2. Add the diced red and green bell peppers to the pan. Sauté together with the chicken for 2-3 minutes until slightly softened.
  3. Stir in the uncooked rice, black beans, corn, and chicken broth. Bring the mixture to a boil, then reduce heat to low and cover with a lid.
  4. Simmer gently for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often to keep the steam trapped inside.
  5. Once the rice is cooked, remove from heat and sprinkle the shredded cheese over the top. Cover again for a couple of minutes to let the cheese melt.
  6. Finish by squeezing fresh lime juice over the dish and garnishing with chopped cilantro.
  7. Serve warm with optional toppings like sour cream, avocado slices, or your favorite salsa.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: One-Pan Chicken Burrito Bowl, recipe, cooking, food