Chicken Burrito Bowl (Print Version)
An easy one-pan combo of seasoned rice, juicy chicken, black beans, and crisp veggies. Great for a quick dinner—in only 30 minutes.
# Ingredients:
01 -
A pound of boneless, skinless chicken breasts or thighs.
02 -
One cup of white, long-grain rice.
03 -
One can of black beans (15 oz), rinsed and drained.
04 -
A cup of corn, either frozen or canned.
05 -
One medium onion, chopped up.
06 -
One medium bell pepper, diced into small pieces.
07 -
Two tablespoons of olive oil.
08 -
A teaspoon of cumin powder.
09 -
One teaspoon of chili powder.
10 -
A teaspoon of garlic powder.
11 -
Juice from one freshly squeezed lime.
12 -
Chopped fresh cilantro for sprinkling on top.
13 -
Salt and pepper to match your taste.
# Steps:
01 -
Slice the chicken into small chunks. Toss it gently with chili powder, cumin, garlic powder, salt, and pepper.
02 -
Warm olive oil in a big pan over medium heat. Cook the chicken till it turns nicely golden, around 5-7 minutes.
03 -
Throw in diced onions and bell peppers. Cook for 3-4 minutes until they're soft.
04 -
Toss in the rice, corn, and black beans. Pour in some water, let it boil, then cover with a lid and simmer for 15-20 minutes until the rice is ready.
05 -
Fluff rice gently with a fork. Drizzle lime juice over it all. Garnish with cilantro and add your favorite toppings, if you'd like.
# Helpful Notes:
01 -
Perfect for saving leftovers or making meals ahead.
02 -
Swap out water for chicken broth to level up the flavor.