One-Pan Chicken Burrito Bowl

In recent years, one-pan meals have surged in popularity among home cooks, and for good reason. These meals not only simplify the cooking process but also make clean-up a breeze, allowing busy individuals and families to enjoy homemade food without the usual hassle. Among the myriad of one-pan recipes that have captured the hearts (and stomachs) of many, the One-Pan Chicken Burrito Bowl stands out as a nutritious, filling, and versatile option.

Discover the deliciousness of a One-Pan Chicken Burrito Bowl! This easy and satisfying recipe combines lean chicken, fresh vegetables, and wholesome grains into a colorful meal that’s perfect for busy weeknights or meal prep. With minimal cleanup and endless customization options, you'll love how simple and tasty homemade cooking can be. Try it out and elevate your weeknight dinners! #OnePanMeal #ChickenBurritoBowl #EasyRecipes #MealPrep #HealthyEating #ComfortFood

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Ingredients

1 lb boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup brown rice (or quinoa)

2 cups chicken broth (or vegetable broth)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 bell pepper, diced (any color)

1 cup cherry tomatoes, halved

1 avocado, diced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Salsa (optional, for serving)

Instructions

Sauté the Chicken: In a large skillet over medium-high heat, add the olive oil. Once heated, add the diced chicken breasts. Sprinkle with chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Add Rice and Broth: Once the chicken is cooked, add the brown rice to the pan, stirring to combine. Pour in the chicken broth, bringing the mixture to a boil.

Incorporate Other Ingredients: Once boiling, reduce the heat to low. Stir in the black beans, corn, diced bell pepper, and cherry tomatoes. Cover the pan with a lid and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed the broth.

Check and Fluff: After 25 minutes, check the rice. If it’s tender and the liquid is absorbed, fluff it with a fork. If there’s still excess liquid, let it sit uncovered for a few more minutes.

Serve and Garnish: Remove the pan from heat. Top with diced avocado and fresh cilantro. Serve warm with lime wedges on the side and salsa if desired.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4