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One-Pan Chicken Burrito Bowls

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 35 min
  • $$
Gatheredtable

Ingredients

  • 1/4 cup of diced onion
  • 1 clove garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 cup monterey jack cheese
  • 3 tablespoon of extra virgin olive oil
  • 1 cup white rice
  • 14 ounces canned diced tomatoes
  • 15 ounces caned black beans, drained and rinsed
  • 1/2 teaspoon of chili powder
  • 1 teaspoon of cumin
  • 2 1/2 cups chicken broth
  • sea salt and pepper to taste
  • 2 tomatoes

Directions

Prep: 1. Chop onion and mince garlic. 2. Cut chicken in to bite-sized pieces. 3. Dice fresh tomatoes and shred cheese. Make: 1. Heat 2 tablespoons oil in a skillet, saute onions and garlic until they start to soften, about 5 minutes. 2. Season diced chicken with salt and pepper to taste. 3. Add chicken to pan and cook over medium high heat until chicken has started to brown. 4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saute uncooked rice for about 2 minutes . 5. Stir in black beans, canned tomatoes, chicken broth, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. 6. Cook about 20 minutes or until rice is tender. 7. Garnish with fresh tomatoes and cheese and serve.

Notes

This is great topped with any of your favorite taco toppings - we like guacamole, sour cream and green onions. If you prefer regular burritos, just wrap this in large flour tortillas.

Goes great with these recipes

Warm Flour Tortillas
Five Minute Avocado Dip

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