Name: One Pan Chicken Burrito Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 2 boneless, skinless chicken breasts, cut into chunks; 1 cup long grain white rice, uncooked; 1 (15 oz) can black beans, rinsed and drained; 1 ½ cups chicken broth; 1 red bell pepper, chopped into bite-sized pieces; 1 green bell pepper, chopped into bite-sized pieces; 1 medium yellow or white onion, chopped; 2 cloves garlic, minced; 1 cup diced tomatoes (canned or fresh); 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; Salt and black pepper to taste; 2 tablespoons olive oil; 2 tablespoons fresh lime juice; ¼ cup fresh cilantro, chopped (for garnish)

Description

This Easy One Pan Chicken Burrito Bowl combines juicy chicken, fluffy rice, fresh vegetables, and bold spices cooked together in a single pan for a quick, nutritious, and flavorful meal ready in under 30 minutes—perfect for busy weeknights and family dinners.

Ingredients

Scale

Protein & Base

2 boneless, skinless chicken breasts, cut into chunks
1 cup long grain white rice, uncooked
1 (15 oz) can black beans, rinsed and drained
1 ½ cups chicken broth

Vegetables

1 red bell pepper, chopped into bite-sized pieces
1 green bell pepper, chopped into bite-sized pieces
1 medium yellow or white onion, chopped
2 cloves garlic, minced
1 cup diced tomatoes (canned or fresh)

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and black pepper to taste

Oils & Extras

2 tablespoons olive oil
2 tablespoons fresh lime juice
¼ cup fresh cilantro, chopped (for garnish)

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Instructions

Prepare the Ingredients: Chop the bell peppers and onion into bite-sized pieces. Mince the garlic and dice the tomatoes if using fresh. Rinse and drain the black beans. Cut the chicken breasts into evenly sized chunks to ensure uniform cooking.
Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces lightly with salt, pepper, and half of the spices (cumin, chili powder, smoked paprika, oregano). Add chicken to the pan and cook until golden brown on all sides but not fully cooked through, about 4 minutes. Remove chicken and set aside.
Sauté the Vegetables: In the same pan, add the remaining tablespoon of olive oil if needed. Add the chopped onions, bell peppers, and minced garlic. Stir occasionally until softened and fragrant, about 3 to 4 minutes.
Combine Rice and Seasonings: Stir in the uncooked rice, black beans, diced tomatoes, and the remaining spices. Toast the rice lightly for 1 to 2 minutes, stirring thoroughly to coat all ingredients with the spices and flavors.
Add Broth and Chicken: Pour in the chicken broth and return the seared chicken pieces to the pan, nestling them into the rice mixture. Bring liquid to a gentle boil, then reduce heat to a simmer. Cover the pan tightly and cook for 15 to 18 minutes, or until the rice is tender and the chicken is fully cooked through.
Finish and Garnish: Remove the pan from heat and let it sit, covered, for 5 minutes. Squeeze fresh lime juice over the dish and sprinkle with chopped cilantro. Gently fluff the rice before serving.

Notes

Cut chicken into uniform pieces for even cooking.
Toast rice before adding liquid to enhance its flavor and texture.
Use fresh lime juice for a bright, vibrant finish.
Ensure the pan lid fits well to trap steam and cook the rice thoroughly.
Let the dish rest covered after cooking to allow flavors to meld.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pan Stove-Top
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl (about 1/4 recipe)
Calories: 450 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 8 g
Protein: 35 g
Cholesterol: 70 mg