This One Pan Chicken Burrito Bowl is a tasty and easy meal that brings all your favorite burrito flavors together. Chicken, rice, beans, and colorful veggies cook together in just one pan!
You’ll love how simple it is to make—no messy dishes to clean up! Just throw everything in the pan and let it cook. Perfect for a busy weeknight or when you’re just feeling a bit lazy. 😊
Key Ingredients & Substitutions
Boneless, Skinless Chicken Breasts: This is the main protein in the dish. You can swap it with diced turkey or even tofu for a vegetarian option. I sometimes use thighs for more flavor, but breasts keep it lean.
Brown Rice: Brown rice adds a nutty flavor and more fiber. If you prefer a quicker option, white rice or quinoa works well too. I often switch it up based on what I have in the pantry.
Black Beans: These are packed with protein and fiber. You can use kidney beans or pinto beans if you have those instead. Canned beans save time, just remember to rinse them to remove excess sodium.
Corn: Fresh, frozen, or canned corn can be used here. I love using fresh corn in summer for its sweetness, but frozen is great all year round.
Taco Seasoning: Store-bought is easy, but homemade is often better! You can create your mix using cumin, chili powder, and paprika for a personal touch. It gives the dish a lovely kick!
How Can I Ensure the Chicken is Cooked Perfectly?
Cooking chicken just right is key for this recipe. Start by cutting the chicken into even, bite-sized pieces. This helps them cook uniformly. Here’s how to get it right:
- Heat your skillet with olive oil until hot, then add the chicken pieces.
- Sprinkle taco seasoning, salt, and pepper evenly over the chicken.
- Cook for about 5-7 minutes, stirring occasionally, until it’s golden brown and reaches an internal temperature of 165°F (75°C).
Set the chicken aside to keep it juicy while you cook the rice. This way, it stays flavorful and tender for your burrito bowl!
One Pan Chicken Burrito Bowl
Ingredients You’ll Need:
For the Bowl:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup brown rice (or white rice)
- 2 cups low-sodium chicken broth (or water)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 avocado, diced
- 1/2 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1 tbsp taco seasoning (store-bought or homemade)
- Salt and pepper to taste
- Lime wedges for serving
How Much Time Will You Need?
This delicious One Pan Chicken Burrito Bowl will take about 35-40 minutes to prepare and cook. You’ll spend roughly 10 minutes chopping and cooking the chicken and rice, and then another 15 minutes blending everything together. A perfect dinner in no time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by cutting the chicken breasts into bite-sized pieces. In a large skillet, pour in the olive oil and heat it over medium-high heat. Once the oil is hot, add the chicken pieces. Sprinkle on the taco seasoning, along with some salt and pepper to taste. Cook the chicken for about 5-7 minutes, or until it’s browned and cooked all the way through. When done, remove the chicken from the skillet and set it aside on a plate.
2. Cook the Rice:
Next, in the same skillet where you cooked the chicken, add the brown rice and pour in the chicken broth. Stir it a little and bring the mixture to a boil. Once boiling, reduce the heat, cover the skillet, and let it simmer for about 15-20 minutes. You’ll know it’s done when the rice is tender and most of the liquid has been absorbed.
3. Combine Ingredients:
When the rice is ready, it’s time to mix everything together! Stir in the black beans, corn, diced tomatoes, and the cooked chicken you set aside earlier. Gently mix until everything is combined and heated through, which should take about 5 minutes.
4. Prepare for Serving:
Now, remove the skillet from the heat. Top your burrito bowl with the diced avocado, red onion, and freshly chopped cilantro. This adds color and freshness—yum!
5. Serve:
Finally, use a spoon to serve the chicken burrito bowl into individual bowls. Don’t forget to add some lime wedges on the side for squeezing over the top. Enjoy every bite of your One Pan Chicken Burrito Bowl!
Can I Use Quinoa Instead of Rice?
Absolutely! You can substitute quinoa for rice in this recipe. Use a 1:1 ratio, but be sure to adjust the cooking time: quinoa typically cooks in about 15 minutes. Rinse the quinoa before adding it to the skillet with the chicken broth for the best flavor and texture.
How to Make This Dish Vegetarian?
To make a vegetarian version, simply omit the chicken and increase the amount of black beans and corn. You can also add extra veggies, like bell peppers or zucchini, and consider using vegetable broth instead of chicken broth for added flavor.
Can I Prepare This Bowl Ahead of Time?
Yes! You can cook the chicken and rice ahead of time and store them separately in the fridge for up to 3 days. When ready to eat, combine them in a skillet and heat gently, adding the beans, corn, and tomatoes for a quick meal. Add fresh ingredients like avocado and cilantro just before serving for the best taste.
How to Store Leftovers?
Store any leftover chicken burrito bowl in an airtight container in the refrigerator for up to 3 days. For reheating, warm in the microwave or on the stove over low heat, adding a splash of water or broth if it seems dry. Enjoy it hot for a quick meal!
