One-Pan Chicken Burrito Bowl (30 Minutes)

There’s something magical about Mexican-inspired cuisine that brings people together, and today I’m sharing one of my absolute favorite weeknight recipes: a One-Pan Chicken Burrito Bowl that’s ready in just 30 minutes. As someone who’s been cooking Mexican dishes for over a decade, I’ve perfected this recipe to deliver maximum flavor with minimal cleanup. Let me show you how to create this delicious, nutritious meal that’s become a staple in my household.

Why You’ll Love This Recipe

I remember the first time I created this recipe – it was during a particularly hectic week when I needed something quick but didn’t want to compromise on flavor. This dish has since become my go-to solution for busy weeknights, and here’s why you’ll love it too:

• Everything cooks in one pan, meaning less cleanup
• Ready in just 30 minutes from start to finish
• Customizable to your taste preferences
• Perfect for meal prep and leftovers
• Packed with protein and vegetables
• Budget-friendly and family-approved

Key Nutritional Information

Serving Size: 1.5 cups (about 350g)

Essential Equipment

Before we dive into the cooking process, let’s make sure you have everything you need:

• 12-inch skillet or large pan with lid
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Wooden spoon or spatula

Ingredients List

For the Chicken and Rice Base:

• 1.5 lbs boneless, skinless chicken breasts, diced
• 1.5 cups long-grain white rice
• 2.5 cups chicken broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced

Seasoning Mix:

• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Fresh Additions:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 2 cups cherry tomatoes, halved
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Optional Toppings:

• Diced avocado
• Shredded cheese
• Sour cream
• Pico de gallo
• Jalapeños
• Lime wedges

Step-by-Step Instructions

1. Preparation Phase (5 minutes)

First, I always ensure all my ingredients are prepped and ready to go. This includes:

• Dicing the chicken into 1-inch pieces
• Chopping all vegetables
• Measuring out spices and combining them in a small bowl
• Opening and draining the black beans

2. Cooking the Chicken (8 minutes)

1. Heat olive oil in your large skillet over medium-high heat
2. Add diced chicken and half of the seasoning mix
3. Cook until chicken is golden brown on all sides
4. Remove chicken from pan and set aside

3. Building the Base (12 minutes)

1. In the same pan, add:

• Diced onion (cook for 2 minutes)
• Minced garlic (cook for 30 seconds)
• Rice and remaining seasoning mix
• Toast rice for 1 minute, stirring constantly

1. Add chicken broth
2. Bring to a boil, then reduce heat and simmer covered for 10 minutes

4. Completing the Dish (5 minutes)

1. Add back the chicken
2. Stir in:

• Black beans
• Corn
• Diced bell pepper

1. Cover and cook for 5 more minutes
2. Remove from heat and add:

• Halved cherry tomatoes
• Lime juice
• Fresh cilantro

Pro Tips from My Kitchen

After making this dish countless times, I’ve discovered several tricks that take it from good to great:

1. Don’t skip toasting the rice with the seasonings – this adds incredible depth of flavor
2. Cut chicken pieces uniformly for even cooking
3. Allow the pan to rest covered for 5 minutes after cooking for perfectly fluffy rice
4. Season in layers – this ensures flavor throughout the dish
5. Keep some extra warm broth handy in case your rice needs additional liquid

Storage and Meal Prep

This recipe is perfect for meal prep, and I often make a double batch. Here’s how to store it:

Common Questions and Answers

Q: Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust cooking time to about 25 minutes and use an additional 1/2 cup of broth.

Q: How can I make this vegetarian?
Replace chicken with two cans of black beans or 2 cups of roasted chickpeas. Use vegetable broth instead of chicken broth.

Q: Is this recipe spicy?
The heat level is moderate. Adjust the cayenne pepper to taste, or omit it completely for a mild version.

Q: Can I use pre-cooked chicken?
Yes! Add it when returning the chicken to the pan in the final cooking stage.

Q: How do I prevent the rice from sticking to the pan?
Make sure to toast the rice first and maintain a low simmer once covered. A good quality non-stick pan also helps.

Serving Suggestions

I love setting up a topping bar when serving this to family and friends. Here are some serving ideas:

• Create a build-your-own bowl station
• Serve with warm corn tortillas
• Add a side of Mexican-style coleslaw
• Include fresh guacamole and salsa
• Offer extra lime wedges and hot sauce

Variations to Try

The beauty of this recipe lies in its versatility. Here are some of my favorite variations:

Protein Options:

• Ground turkey
• Shrimp
• Tofu
• Extra beans

Grain Alternatives:

• Quinoa
• Cauliflower rice
• Farro
• Barley

Additional Vegetables:

• Zucchini
• Sweet potatoes
• Mushrooms
• Spinach

Cost Breakdown

To help you plan, here’s an approximate cost breakdown (prices may vary by location):

Makes 6 servings = About $2.83 per serving

Health Benefits

This nutritious meal provides:

• Lean protein from chicken
• Complex carbohydrates from rice
• Fiber from beans and vegetables
• Essential vitamins and minerals
• Heart-healthy fats from olive oil
• Antioxidants from fresh vegetables

Remember, cooking should be fun and flexible. Don’t be afraid to make this recipe your own by adjusting seasonings and ingredients to your taste. I’d love to hear about your variations and experiences with this recipe!