Description
A quick and easy one-pan meal featuring tender chicken, spices, and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup white rice (or brown rice for a healthier option)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced tomatoes (fresh or canned)
- 1 bell pepper, chopped (any color)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Optional toppings: Avocado, sour cream, cheese, lime wedges
Instructions
- Begin by heating olive oil in a large skillet over medium heat. Once hot, toss in the diced onion and garlic, sautéing them until they become soft and aromatic, about 3 to 5 minutes.
- Next, add the diced chicken into the skillet. Season with salt, pepper, smoked paprika, cumin, and chili powder. Cook the chicken until it’s no longer pink, stirring occasionally, about 5 to 7 minutes.
- Once the chicken is cooked, stir in the rice, black beans, corn, diced tomatoes, and chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the skillet with a lid and allow it to simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
- After 20 minutes, remove the lid and check the rice. If it’s soft and fluffy, give everything a good stir. If there’s still excess liquid, let it cook uncovered for a few more minutes.
- When your burrito bowl is ready, remove it from the heat and garnish with fresh cilantro.
- Serve hot, and top with your choice of avocado, sour cream, cheese, or a squeeze of lime for that extra zing!
Notes
For a healthier option, substitute quinoa for rice, use cauliflower rice for a low-carb version, or replace chicken with tofu for a vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg