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Fast 30-Minute One-Pan Chicken Burrito Bowls

A close-up of a vibrant chicken burrito bowl topped with shredded cheese, sour cream, avocado slices, and cilantro.
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Make this easy, healthy chicken burrito bowl tonight. This one-pan recipe delivers bold, fresh Southwest flavors with minimal cleanup, perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 packet (1 oz) taco seasoning mix
  • 1 cup water or low-sodium chicken broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup uncooked white rice (long grain or basmati)
  • 1 cup frozen corn
  • 1 (10-ounce) can diced tomatoes with green chilies (Rotel), undrained
  • 1/2 cup salsa (for topping)
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
  • Toppings: fresh cilantro, avocado slices, sour cream or Greek yogurt

Instructions

  1. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat.
  2. Add the cut chicken pieces to the skillet and cook for 3 to 4 minutes until lightly browned on all sides.
  3. Sprinkle the taco seasoning over the chicken and stir to coat everything evenly. Cook for 1 minute until fragrant.
  4. Pour in the water or broth, scraping up any browned bits from the bottom of the pan.
  5. Stir in the uncooked rice, rinsed black beans, frozen corn, and the can of diced tomatoes with green chilies. Bring the mixture to a simmer.
  6. Once simmering, cover the skillet tightly with a lid. Reduce the heat to low and cook for 15 to 18 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  7. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice and chicken mixture gently with a fork.
  8. Divide the mixture into bowls. Top each serving with shredded cheese (if using), salsa, fresh cilantro, and avocado slices. Serve immediately for a fast flavorful chicken recipe.

Notes

  • For a Chipotle style chicken bowl flavor, use lime juice and fresh cilantro in the rice mixture instead of water.
  • This recipe is excellent for meal prep chicken bowls; store components separately and assemble when ready to eat.
  • If you prefer slow cooker chicken burrito bowls, cook the chicken and seasoning in the slow cooker for 4 hours on high, shred, then add the rice and liquid and cook until done.

Nutrition

Find it online: https://mdlatdmm.com/chicken-burrito-bowl-recipe-easy-one-pan/