Looking for a weeknight dinner that’s quick, flavorful, and family-approved? This One Pan Chicken Burrito Bowl is the answer! With juicy chicken, colorful veggies, tender rice, and bold spices, everything cooks together in one skillet for the ultimate hassle-free meal. Ready in under 30 minutes, it’s perfect for busy nights when you still want something wholesome and satisfying.
Why You’ll Love This Recipe
- One pan, easy cleanup – no pile of dishes at the end.
- Flavor-packed – zesty spices, tender chicken, and fresh toppings bring it all together.
- Customizable – swap proteins, grains, or toppings to suit your taste.
- Nutritious & filling – loaded with protein, fiber, and colorful veggies.
Ingredients You’ll Need
- Chicken – boneless, skinless chicken thighs or breasts.
- Rice – long-grain white or brown rice.
- Beans – black beans or pinto beans for protein and fiber.
- Veggies – bell peppers, corn, and onion for color and crunch.
- Spices – cumin, chili powder, garlic powder, and salt for bold flavor.
- Toppings – fresh cilantro, lime juice, avocado, cheese, or sour cream.
Tip: Swap chicken for shrimp, beef, tofu, or even jackfruit for a vegetarian option. Quinoa can also replace rice for an extra-nutritious twist.
How to Make One Pan Chicken Burrito Bowl
Step 1: Season the Chicken
Dice chicken into bite-sized pieces. Toss with cumin, chili powder, garlic powder, and a pinch of salt.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium-high. Add chicken and sauté until golden and cooked through (about 5–7 minutes).
Step 3: Add Veggies and Rice
Stir in onions and bell peppers, cooking until tender (3–4 minutes). Add rice, beans, and corn, stirring to combine.
Step 4: Simmer
Pour in chicken broth or water (about 1 ½ cups per cup of rice). Bring to a boil, then reduce heat to low. Cover and simmer until the rice is fluffy and liquid absorbed (15–20 minutes).
Step 5: Garnish & Serve
Fluff rice, squeeze fresh lime juice over the top, and garnish with cilantro. Add optional toppings like avocado slices, shredded cheese, or a dollop of sour cream.
Customization Ideas
- Protein swaps: Try ground beef, shrimp, tofu, or chickpeas.
- Topping bar: Set out salsa, guacamole, jalapeños, and tortilla chips for a build-your-own bowl.
- Vegan option: Skip the cheese and use plant-based protein.
Health Benefits
This burrito bowl is as nourishing as it is delicious:
- Protein-rich – from chicken and beans.
- Fiber-loaded – thanks to beans and veggies.
- Vitamin-packed – colorful peppers and corn add vitamins A and C.
Serving Suggestions
- Pair with chips and salsa, a fresh side salad, or Mexican street corn.
- Drinks like limeade, agua fresca, or iced tea complement the bold flavors.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
FAQs
Can I use brown rice?
Yes, but it will require more liquid and a longer cooking time. Follow the package instructions.
Can I make it vegetarian?
Absolutely! Swap chicken for chickpeas, tofu, tempeh, or jackfruit.
How long do leftovers last?
Up to 3 days in the fridge in an airtight container.
Final Thoughts
This One Pan Chicken Burrito Bowl is more than a recipe—it’s a weeknight lifesaver. Packed with bold flavors, ready in under 30 minutes, and endlessly customizable, it’s sure to become a staple at your dinner table. Grab your skillet and make this easy, wholesome dish tonight—you’ll want it on repeat!
One Pan Chicken Burrito Bowl
6
servings10
minutes25
minutesThe One Pan Chicken Burrito Bowl is a quick and nutritious meal that’s perfect for busy weeknights.
In just 30 minutes, you can prepare a delicious dish featuring seasoned chicken, rice, beans, and colorful veggies, all cooked together in one pan.
Ingredients
1 lb 450g boneless, skinless chicken breasts or thighs
1 cup long-grain white rice or brown rice
1 can 15 oz black beans, rinsed and drained
1 cup corn canned or frozen
1 medium onion diced
1 bell pepper diced (red or green)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro chopped (for garnish)
Optional toppings: Avocado cheese, sour cream, or jalapeños
Directions
- Prepare Your Ingredients
- Dice the chicken into bite-sized pieces and season with salt, cumin, chili powder, and garlic powder.
- Chop your onion and bell pepper into small pieces.
- Rinse and drain the black beans and set them aside.
- Cook the Chicken
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the seasoned chicken to the pan and sauté until cooked through and golden brown, about 5-7 minutes.
- Add Vegetables and Rice
- Once the chicken is cooked, add the diced onion and bell pepper. Sauté for another 3-4 minutes until the vegetables are tender.
- Stir in the rice, black beans, and corn, ensuring everything is well mixed.
- Simmer
- Pour in 1.5 cups of water (or chicken broth) and bring to a boil.
- Reduce heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Final Touches
- Once cooked, fluff the rice with a fork and squeeze fresh lime juice over the top. Garnish with chopped cilantro and any additional toppings you like.
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