Description
Prepare a flavorful, high-protein chicken burrito bowl quickly using a single pan for easy cleanup. This recipe works well for weeknight dinners and meal prepping.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 cup uncooked white rice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional Toppings: Shredded cheese, salsa, avocado, sour cream, fresh cilantro
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the chopped chicken, onion, and bell peppers to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is mostly cooked through and the vegetables soften slightly.
- Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add the rinsed black beans, diced tomatoes with green chilies, chicken broth, and uncooked rice to the skillet. Stir everything together well.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes.
- Fluff the chicken and rice mixture with a fork. Serve immediately in bowls topped with your preferred toppings.
Notes
- For a slow cooker version, combine all ingredients except the rice in the slow cooker. Cook on low for 4 to 6 hours. Stir in the rice during the last 30 minutes of cooking, or cook the rice separately and mix it in before serving.
- To make this a Chipotle style bowl, add 1 teaspoon of smoked paprika and 1/2 teaspoon of chipotle powder with the other spices.
- This recipe is freezer friendly; cool leftovers completely, store in airtight containers, and freeze for up to 3 months. Reheat thoroughly before eating.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: One Pan
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 550
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 42
- Cholesterol: 120