As someone who’s spent countless hours perfecting quick and delicious meals, I can confidently say that this One-Pan Chicken Burrito Bowl has become my go-to recipe for busy weeknights. It combines the vibrant flavors of Mexican cuisine with the convenience of a single-pan preparation, making it perfect for both meal prep enthusiasts and family dinners.
Why You’ll Love This Recipe
I’ve discovered that what makes this recipe truly special is its perfect balance of convenience and flavor. The entire meal comes together in just 30 minutes, yet tastes like it’s been simmering all day. Plus, cleaning up is a breeze since everything cooks in one pan!
Key Features:
- Ready in 30 minutes
- Uses just one pan
- Customizable to taste
- Meal-prep friendly
- Budget-conscious
- Rich in protein and fiber
Ingredients
For the Chicken and Rice Base:
- 1½ pounds boneless, skinless chicken breasts, diced into 1-inch cubes
- 2 cups long-grain white rice
- 3 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 cup frozen corn kernels
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Seasoning Mix:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Fresh Toppings:
- 2 cups shredded lettuce
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 1 cup shredded Mexican cheese blend
- Sour cream (optional)
- Hot sauce (optional)
Equipment Needed
- Large skillet or sauté pan (12-inch minimum) with lid
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Wooden spoon or spatula
Step-by-Step Instructions
- Prepare the Seasoning Mix:
In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Set aside. - Cook the Chicken:
- Heat olive oil in your large skillet over medium-high heat
- Add diced chicken and half of the seasoning mix
- Cook for 5-7 minutes until chicken is golden brown
- Remove chicken from pan and set aside
- Build the Base:
- In the same pan, add diced onion
- Sauté for 2-3 minutes until translucent
- Add minced garlic and cook for 30 seconds until fragrant
- Stir in rice and remaining seasoning mix
- Toast rice for 1-2 minutes, stirring constantly
- Combine and Cook:
- Add chicken broth, diced tomatoes (with juices), black beans, and corn
- Bring to a boil
- Return chicken to the pan
- Reduce heat to low, cover, and simmer for 20 minutes
- Final Steps:
- Remove from heat and let stand, covered, for 5 minutes
- Fluff rice mixture with a fork
- Taste and adjust seasoning if needed
Serving Suggestions
I love setting up a “topping bar” when serving this dish, allowing everyone to customize their bowl. Here’s how I arrange my toppings:
- Start with the hot chicken and rice base
- Add shredded lettuce for crunch
- Top with cherry tomatoes and avocado slices
- Sprinkle with cheese while the base is still hot
- Add a dollop of sour cream
- Finish with fresh cilantro and a squeeze of lime
- Serve with hot sauce on the side
Storage and Meal Prep Tips
This recipe is perfect for meal prep! Here’s how I handle storage:
- Refrigerator Storage:
- Base mixture stays fresh for up to 4 days
- Store toppings separately
- Keep avocado with pit in container to prevent browning
- Freezer Storage:
- Base mixture freezes well for up to 3 months
- Thaw overnight in refrigerator
- Do not freeze fresh toppings
- Reheating Instructions:
- Microwave: 2-3 minutes, stirring halfway
- Stovetop: 5-7 minutes over medium heat with a splash of water
- Add fresh toppings after reheating
Recipe Variations
I’ve experimented with several variations that work beautifully:
Protein Options:
- Ground turkey or beef
- Shrimp (reduce cooking time to 2-3 minutes)
- Plant-based alternatives like seasoned tempeh or tofu
Grain Alternatives:
- Brown rice (increase cooking time to 40 minutes)
- Quinoa (reduce liquid to 2 cups)
- Cauliflower rice (reduce liquid to 1 cup)
Dietary Modifications:
- Vegetarian: Replace chicken with extra beans and corn
- Gluten-free: Already naturally gluten-free
- Low-carb: Use cauliflower rice
- Dairy-free: Omit cheese and s
