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One-Pan Chicken Burrito Bowl
What You Need
  • 1 pound boneless skinless chicken breasts, cut into chunks
  • 3 tbsp of olive oil
  • 1/4 cup of diced onion more if you love it!
  • 1 cup of uncooked long grain rice
  • 1 14.5 oz can of diced tomatoes, drained
  • 1 15oz can of black beans, drained and rinsed
  • 1 tsp of diced garlic
  • 1 tsp of chili powder
  • 1 tsp of cumin
  • 2 1/2 cups of chicken broth
  • 2 cups of your favorite cheese I love Cheddar or Mexican Blend
  • ½ tsp Sea salt
  • Dash of pepper
  • Diced tomatoes
  • Diced green onions
  • Diced Avocado
Instructions
  1. Sauté your onions in 2 tbsp of olive oil over medium high heat until transparent and soft.
  2. Dry chicken with a paper towel and season chicken with salt and pepper
  3. Add your chicken to the onions in the pan and cook over medium high heat until lightly browned and cookied
  4. Becuase this is a one pot meal, no need to remove the chicken! Just push the chicken to one side of the pan and add the rest of the olive oil and sauté your uncooked rice for 2-3 minutes.
  5. Add the chicken broth, garlic, chili powder and cumin spices
  6. Stir in your drained black beans and drained canned tomatoes
  7. Bring to a simmer, cover and reduce heat to low.
  8. Cook for 20 minutes or until rice is tender.
  9. Remove pan from heat and sprinkle with cheese, recover and let stand for 5 minutes or until cheese is melted.
  10. Garnish with fresh tomatoes, green onions, sour cream and avocados.