Description
This easy One-Pan Chicken Burrito Bowl combines tender chicken, aromatic spices, and fresh ingredients for a delicious weeknight meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into strips)
- 1 cup white rice (uncooked)
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp smoky paprika
- ½ tsp chili powder
- 1 red bell pepper (sliced)
- 1 small red onion (sliced)
- ½ cup corn kernels (optional)
- ¼ cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- 2 tbsp olive oil
- Optional: sour cream
Instructions
- Slice the chicken into thin strips and season with cumin, smoked paprika, chili powder, salt, and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Cook the seasoned chicken, stirring occasionally, until browned and cooked through (about 5-7 minutes), then remove and set aside.
- Add the remaining tablespoon of olive oil, then sauté the sliced onion and red bell pepper until tender (about 5 minutes).
- Add uncooked rice to the skillet and stir for 1 minute until slightly translucent.
- Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Once the rice is cooked, stir in corn and cilantro, and squeeze fresh lime juice over the mixture.
- Top with cooked chicken, garnish with additional cilantro and lime wedges, and add sour cream if desired.
Notes
Prep ingredients ahead of time and use a non-stick skillet for easier cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg