Description
Enjoy a flavorful and satisfying meal with these One-Pot Chicken Burrito Bowls. Packed with tender chicken, savory spices, rice, beans, corn, and cheese, this dish is a delicious twist on traditional burritos. Perfect for a quick weeknight dinner or meal prep, these burrito bowls are sure to become a family favorite.
Ingredients
Chicken Burrito Bowls:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup long-grain white rice
- 1 1/2 cups chicken broth
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (frozen or canned)
- 1 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro, lime wedges, and diced avocado for serving (optional)
Instructions
- Cook the Chicken: In a large pot or deep skillet, heat olive oil over medium-high heat. Add chicken pieces and cook for 4–5 minutes until lightly browned but not fully cooked through.
- Sauté Aromatics: Add the diced onion and garlic, sautéing for another 2 minutes until fragrant.
- Add Ingredients: Stir in the rice, chicken broth, black beans, corn, salsa, chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low.
- Simmer: Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Melt Cheese: Remove from heat, sprinkle with shredded cheese, and cover for 2–3 minutes to allow the cheese to melt.
- Serve: Fluff with a fork and serve with cilantro, lime wedges, and avocado if desired.
Notes
- This recipe is great for meal prep—leftovers reheat well.
- Use brown rice for a whole-grain option, but increase cook time by 10–15 minutes and add extra broth as needed.
