Description
One-Pot Chicken Burrito Bowls are a quick, flavorful, and satisfying meal made with tender chicken, rice, beans, corn, and a blend of spices—all cooked in a single pot. Perfect for busy weeknights or meal prep, they deliver the deliciousness of a burrito in a convenient bowl format.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 cup long grain white rice, rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 3/4 cups chicken broth
- 1 packet taco seasoning (or homemade equivalent)
- 1/2 tsp salt (adjust to taste)
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Optional toppings: diced avocado, fresh cilantro, lime wedges, sour cream
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add diced chicken and cook until browned on all sides, about 4–5 minutes.
- Add the rice, black beans, corn, diced tomatoes, chicken broth, taco seasoning, and salt. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Top with shredded cheese if using and cover again briefly to let it melt.
- Serve with desired toppings like avocado, cilantro, lime, or sour cream.
Notes
- Use rotisserie chicken or leftover cooked chicken for an even faster version.
- Swap in brown rice but increase the liquid and cooking time accordingly.
- This dish keeps well for up to 4 days in the fridge and is great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken burrito bowl, one pot chicken, easy dinner, Mexican chicken and rice, meal prep chicken bowl