Description
This Chicken Burrito Bowl Recipe is a quick and flavorful meal combining seasoned chicken, black beans, corn, and seasoned rice, topped with fresh and creamy garnishes like avocado, sour cream, and cheddar cheese. It’s a delicious, one-pot dish perfect for busy weeknights or meal prepping.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breasts (cubed into 1 inch pieces)
- 1/2 cup diced onion
- 1 15 oz can black beans (rinsed and drained)
- 1 15 oz can corn (drained)
- 1 14.5 oz can diced tomatoes
- 1 4 oz can diced green chiles
Grains and Seasonings
- 1 cup jasmine or Basmati rice (I used Basmati)
- 2 Tablespoons taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Liquids and Oils
- 1 Tablespoon olive oil
- 2 cups chicken stock or water
- 1/4 cup Chunky Salsa
Toppings
- 1 cup shredded cheddar/jack cheese
- Avocado (sliced or diced)
- Tomato (diced)
- Sour cream
- Cilantro (chopped)
Instructions
- Cook the chicken and onions: Heat a large pan or pot over medium heat. Add the cubed chicken, diced onion, and olive oil. Sauté for 2-3 minutes, stirring occasionally, until the chicken is cooked through and the onions are lightly browned.
- Add remaining ingredients: Stir in the rinsed black beans, drained corn, diced tomatoes, diced green chiles, chunky salsa, rice, taco seasoning, cumin, chili powder, salt, and pepper. Mix all ingredients well to combine.
- Simmer the mixture: Pour in the chicken stock or water. Bring the mixture to a light boil, then reduce the heat to low and cover the pan with a lid. Let it cook for 15-20 minutes until the rice is fully cooked and the liquid has been absorbed.
- Serve with toppings: Once cooked, fluff the rice mixture gently with a fork. Serve the burrito bowl topped with shredded cheddar/jack cheese, avocado, diced tomato, sour cream, and chopped cilantro as desired.
Notes
- For a spicier version, add extra chili powder or a splash of hot sauce.
- Use either chicken stock or water; chicken stock will add more flavor.
- Leftovers store well in the refrigerator for up to 3 days.
- This recipe can be made gluten-free by ensuring that the taco seasoning is gluten-free.
- Substitute chicken breasts with thighs for a juicier option.
- Rice variety can be jasmine or Basmati based on preference.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg
