Go Back
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup uncooked brown rice - 2 cups chicken broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 large bell pepper, diced (any color) - 1 cup salsa - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped, for garnish - Lime wedges, for serving The One-Pan Chicken Burrito Bowl is simple and packed with flavor. You will need chicken, rice, beans, and lots of fresh veggies. Chicken thighs work best here. They are juicy and tender. You can use brown rice for fiber. This dish also needs black beans and corn for texture and taste. Spices are the key to making this dish pop. Chili powder, cumin, and garlic powder add warmth and depth. Smoked paprika gives a nice twist. Use salt and pepper to taste. For toppings, you can’t forget the cheese. I suggest shredded cheddar or a Mexican blend. Fresh cilantro brings brightness, while lime wedges add a zesty kick. One serving of this burrito bowl has about 450 calories. It packs around 30 grams of protein. You also get about 50 grams of carbohydrates and 15 grams of fat. This recipe is gluten-free if you use gluten-free broth. It’s a great option for those with dietary needs. You can enjoy a delicious meal without worries. For the full recipe, check out the detailed instructions. To start, gather your ingredients. You need chicken, spices, rice, beans, and veggies. I like to cut the chicken thighs into bite-sized pieces for easy cooking. Next, season the chicken. Use salt, pepper, chili powder, cumin, garlic powder, and smoked paprika. Mix these well to make sure each piece is coated. Now, heat a large skillet over medium heat. Pour in the olive oil and let it warm up. Once hot, add the seasoned chicken to the skillet. Cook for about 5-6 minutes, stirring often, until the chicken turns golden brown. After the chicken is browned, it’s time to add the rice and broth. Stir in one cup of uncooked brown rice and two cups of chicken broth. This will make the dish hearty and filling. Next, add the black beans, corn, diced bell pepper, and salsa. Stir everything together. Bring the mixture to a boil. This step is key to getting the rice to cook well. Once boiling, reduce the heat to low. Cover the pan tightly. Let it simmer for 25-30 minutes. This allows the rice to soak up all the tasty broth. When the rice is fully cooked, take the pan off the heat. Sprinkle the shredded cheese over the top. Cover it again for a few minutes. This helps the cheese melt nicely. After the cheese melts, fluff the burrito bowl with a fork. Garnish it with fresh cilantro for a pop of color and flavor. Serve with lime wedges on the side for an extra zing. For the full recipe, refer back to the ingredients listed above. To make the chicken juicy and tasty, season it well. I use salt, pepper, chili powder, cumin, garlic powder, and smoked paprika. Mix these spices with the chicken pieces before cooking. This helps the flavors soak in. For perfect rice, rinse it first. This removes excess starch and keeps it fluffy. Cook the rice with chicken broth instead of water. This adds more flavor to your burrito bowl. Prep your ingredients ahead of time. Cut the chicken and vegetables before you start cooking. This saves time and makes cooking smoother. Using frozen vegetables is a great hack. They are quick to use and still taste good. You can add corn or bell peppers straight from the freezer. Want to spice things up? Try adding cayenne pepper for heat. You can also use taco seasoning for a different flavor. If you like toppings, consider avocado, sour cream, or jalapeños. Adjust the spice levels based on your taste. Start with a little, and add more if you want. For the full recipe, check out the One-Pan Chicken Burrito Bowl. It is fun and easy to make! {{image_2}} You can make this dish even healthier. First, try using quinoa instead of brown rice. Quinoa packs more protein and fiber. This swap adds a nutty taste. You can also use leaner cuts of chicken. Chicken breast is a great option. If you prefer plant-based proteins, use tofu or tempeh. These choices keep the meal light and healthy. You can change the beans in your bowl. Black beans are great, but pinto or kidney beans work well too. Each bean brings a different taste and texture. You can also switch up the veggies. Try adding zucchini, spinach, or even sweet potatoes. These swaps make your bowl unique and tasty. Want a fun twist? Turn your burrito bowl into a wrap! Just fill a large tortilla with the mixture. You can also serve it as a salad. Just add greens like romaine or spinach. For a crunchy snack, use it as a topping for nachos. This way, you can enjoy the flavors in different styles. For the full recipe, check out the One-Pan Chicken Burrito Bowl recipe above. After cooking, let your One-Pan Chicken Burrito Bowl cool down. Store it in an airtight container. This helps keep the flavors fresh. Place the bowl in your fridge. It should stay good for up to four days. When you store leftovers, make sure to separate any toppings. This keeps them from getting soggy. If you want to save some for later, freezing is a great choice. Let the dish cool completely first. Then, place it in freezer-safe containers. You can also use freezer bags. Remove as much air as possible. This helps prevent freezer burn. To reheat, thaw it in the fridge overnight. Then, heat it in a pan or microwave until hot. In the fridge, leftovers can last about four days. If you freeze them, they can stay good for up to three months. Always check for signs of spoilage before eating. Look for off smells or changes in color. If it looks or smells strange, it’s best to throw it out. Following these tips will keep your meal tasty and safe! You can swap chicken for tofu or tempeh. Both are great protein sources. Use the same spices to keep the flavor strong. You can also add more beans like pinto or kidney beans. Toss in some extra veggies like zucchini or mushrooms for texture. Yes, you can use white rice, jasmine, or basmati rice. For white rice, cook it for about 15-20 minutes. Jasmine rice takes about the same time, while basmati rice cooks in about 10-12 minutes. Adjust the liquid if needed, as some rice types may require less. Consider serving tortilla chips for crunch. A side salad with fresh greens and tomatoes works well too. For a refreshing touch, add guacamole or a dollop of sour cream. You can also serve Mexican corn on the side for some sweetness. Yes, you can prep the ingredients ahead of time. Chop the veggies and store them in the fridge. You can also cook the chicken and rice mix a day before. Just reheat it on the stove or in the microwave. This way, you save time when you're ready to eat. Check the [Full Recipe](#) for more details! This article covered how to make One-Pan Chicken Burrito Bowls. We explored the main ingredients, including chicken, rice, beans, and spices. I gave you step-by-step instructions and tips for the best results. You can customize the dish in many ways, including healthier options. Remember to store leftovers properly for future meals. One-Pan Chicken Burrito Bowls provide a tasty, easy solution for busy days. Enjoy cooking and experimenting with flavors!

One-Pan Chicken Burrito Bowl

Looking for an easy and delicious weeknight dinner? Try this One-Pan Chicken Burrito Bowl! Packed with tender chicken, zesty spices, brown rice, black beans, and melted cheese, this all-in-one meal is sure to please! It's quick to prepare and perfect for busy evenings. Ready to dig in?Enjoy a flavorful feast at home today.
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup uncooked brown rice

2 cups chicken broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 large bell pepper, diced (any color)

1 cup salsa

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

In a large skillet or pan, heat the olive oil over medium heat.

    Season the chicken pieces with salt, pepper, chili powder, cumin, garlic powder, and smoked paprika.

      Add the seasoned chicken to the heated skillet and cook for about 5-6 minutes, stirring occasionally, until browned and cooked through.

        Stir in the uncooked brown rice, chicken broth, black beans, corn, diced bell pepper, and salsa.

          Bring the mixture to a boil, then reduce heat to low. Cover the pan and let it simmer for about 25-30 minutes, or until the rice is fully cooked and has absorbed the liquid.

            Once cooked, remove the pan from heat and sprinkle the shredded cheese evenly over the top. Cover again for a few minutes to allow the cheese to melt.

              Fluff the burrito bowl with a fork and garnish it with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4 servings