Description
A flavorful and easy one-pot chicken burrito bowl featuring tender chicken breast, seasoned rice, black beans, and diced tomatoes, all cooked in a single skillet. Topped with melted cheese, fresh tomatoes, green onions, sour cream, and guacamole for a vibrant and satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup yellow onion, diced
- 1 14.5 oz can diced tomatoes, drained
- 1 15 oz can black beans, drained and rinsed
- Freshly diced tomatoes (for garnish)
- Diced green onions (for garnish)
Grains and Dairy
- 1 cup extra-long grain rice, uncooked
- 1 cup colby jack cheese (or monterey jack or cheddar cheese)
- Sour cream (for garnish)
- Guacamole (for garnish)
Seasonings and Liquids
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 1/2 cups low-sodium chicken broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Juice of 1 lime
Instructions
- Sauté Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced yellow onions and cook until they start to soften, about 3 to 4 minutes.
- Season Chicken: While onions are cooking, season the bite-sized chicken breast pieces with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Cook Chicken: Add the seasoned chicken to the skillet with the onions. Cook over medium-high heat until the chicken begins to brown, about 5 to 7 minutes, stirring occasionally to cook evenly.
- Toast Rice: Push the chicken to one side of the skillet. On the empty side, add the remaining tablespoon of olive oil and the uncooked rice. Sauté the rice for about 2 minutes, or until some grains begin to turn golden brown, stirring frequently to avoid burning.
- Add Remaining Ingredients: Stir in the drained black beans, drained diced tomatoes, chicken broth, garlic powder, onion powder, chili powder, smoked paprika, and cumin. Mix everything thoroughly to combine.
- Simmer: Bring the mixture to a simmer, then cover the skillet and reduce heat to low. Let it cook for about 20 minutes or until the rice is tender and has absorbed most of the liquid.
- Season to Taste: Remove the lid, check for seasoning, and add additional salt and pepper as needed. Stir gently to combine.
- Add Lime and Cheese: Squeeze the juice of one lime over the mixture. Sprinkle the shredded cheese evenly on top, then cover the skillet again and remove from heat. Let it sit for 2 to 3 minutes to allow the cheese to melt.
- Garnish and Serve: Garnish the burrito bowls with fresh diced tomatoes, green onions, sour cream, and guacamole. Serve warm for a delicious one-pot meal.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños.
- If you prefer, use brown rice but increase the cooking time and liquid accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Use low-sodium chicken broth to control the salt content.
