Name: One-Pan Chicken Burrito Bowl (30 Minutes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: mexican inspired
Ingredients: 1 lb boneless, skinless chicken breast or thighs, diced; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 1 cup white or brown rice; 2 cups chicken broth; 2 tbsp taco seasoning; 1/4 cup cilantro, chopped; 1 tbsp lime juice; 1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend); 1 avocado, sliced; 1/4 cup sour cream or Greek yogurt; 1 jalapeño, sliced (optional); Salsa (optional)

inesboulila A vibrant one pan chicken burrito bowl featuring ju 3ac6d1c1 6166 478c b818 0ec00d486177

Jump to Recipe·Print Recipe

A One-Pan Chicken Burrito Bowl is the perfect solution for busy weeknights when you crave a flavorful, satisfying meal without the hassle of multiple dishes. This dish combines tender chicken, aromatic spices, rice, beans, and vibrant toppings into a single pan, making cleanup a breeze. In just 30 minutes, you can enjoy a homemade burrito bowl that’s fresher and healthier than takeout.

Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes with minimal prep and effort.
One-Pan Wonder: No need to dirty multiple pots and pans—everything cooks together for easy cleanup.
Customizable: Easily adjust the ingredients to suit dietary preferences or what you have on hand.
Nutritious and Filling: Packed with protein, fiber, and essential nutrients, making it a balanced meal.
Family-Friendly: Kids and adults alike will love the delicious combination of flavors.

Ingredients

Boneless, skinless chicken breast or thighs
Olive oil
Onion
Garlic
Bell peppers
Diced tomatoes (canned or fresh)
Black beans
Corn
White or brown rice
Chicken broth
Taco seasoning
Cilantro
Lime juice
Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Avocado
Sour cream or Greek yogurt
Jalapeño (optional)
Salsa (optional)

Directions

Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Cut the chicken into bite-sized pieces and season with taco seasoning. Cook until browned and fully cooked, about 5–7 minutes. Remove from the pan and set aside.
Sauté Vegetables: In the same pan, add a little more oil if needed. Sauté the diced onion and bell peppers until soft, about 3–4 minutes. Add minced garlic and cook for another minute.
Add Base Ingredients: Stir in the diced tomatoes, black beans, corn, and rice. Pour in the chicken broth and mix everything well.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 15 minutes, or until the rice is fully cooked and has absorbed the liquid.
Reintroduce the Chicken: Add the cooked chicken back into the pan and stir everything together. Cook for an additional 2–3 minutes to ensure everything is well combined and heated through.
Add Finishing Touches: Remove from heat and stir in freshly chopped cilantro and a squeeze of lime juice.
Serve: Top with shredded cheese, avocado slices, sour cream, jalapeño, and salsa. Serve immediately and enjoy!

Variations

Vegetarian Option: Swap chicken for extra beans or tofu.
Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper.
Different Grains: Use quinoa or cauliflower rice for a lower-carb version.
Cheese Choices: Swap out the cheese for a dairy-free alternative if needed.
Taco-Style Serving: Scoop into taco shells or tortillas for an alternative way to enjoy this dish.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4–6

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in portions for up to 2 months; thaw overnight in the fridge before reheating.
Reheating: Warm in a skillet over medium heat or microwave in 30-second increments until heated through.

FAQs

How do I make this dish spicier?

You can increase the spice level by adding extra taco seasoning, chopped jalapeños, or a splash of hot sauce.

Can I use leftover rice instead of cooking it in the pan?

Yes! If using pre-cooked rice, reduce the broth to about 1/2 cup and add the rice toward the end of cooking.

What’s the best way to ensure the rice cooks properly?

Make sure to keep the lid on while simmering and avoid stirring too much, as this can release starch and make the rice mushy.

Can I make this in an Instant Pot?

Absolutely! Sauté the chicken first, then add all ingredients except toppings, set to pressure cook on high for 8 minutes, and allow a natural release for 10 minutes.

What protein alternatives work well?

Ground turkey, shrimp, or even crumbled tofu can be used instead of chicken.

Can I meal prep this recipe?

Yes, portion it into containers and store for easy grab-and-go meals during the week.

How do I prevent the rice from sticking to the pan?

Use a good nonstick pan or stir occasionally while simmering to prevent burning.

Is this recipe gluten-free?

Yes, as long as you use gluten-free taco seasoning and check the labels on canned ingredients.

What other toppings work well?

Try adding pickled onions, guacamole, or shredded lettuce for extra crunch and flavor.

Can I double the recipe?

Yes, just use a larger pan and adjust liquid measurements accordingly.

Conclusion

This One-Pan Chicken Burrito Bowl is the ultimate combination of convenience, flavor, and nutrition. With minimal prep and cleanup, it’s perfect for a quick weeknight dinner or meal prep option. Whether you customize it with your favorite toppings or enjoy it as-is, this dish is sure to become a household favorite. Try it tonight and enjoy a delicious homemade burrito bowl in just 30 minutes!

Print