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One-Pan ChickenBurrito Bowls

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Super easy and super delicious, these one-pan chicken burrito bowls will become a favorite!


  • 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
  • 3 Tbsp. of olive oil
  • 1/4 cup of diced yellow onion
  • 1 cup of uncooked extra-long grain rice
  • 1 14.5 oz can of diced tomatoes, drained (I used petite diced)
  • 1 15- oz can of black beans, drained and rinsed
  • 1/2 tsp. of garlic powder
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 2 1/2 cups of low-sodium chicken broth
  • 1/2 cup salsa verde
  • 2 cups of colby jack, monterey jack or cheddar cheese
  • kosher salt and pepper
  • freshly diced tomatoes
  • cilantro
  • sour cream
  • Avocados


  1. In a 12-inch nonstick skilled, sauté onions in 2 tablespoon of olive oil until they start to soften.
  2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Add chicken to pan and cook over medium high heat until chicken has started to brown.
  3. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
  4. Stir in black beans, canned tomatoes, chicken broth, salsa verde and garlic powder, chili powder and cumin.
  5. Bring to a simmer, cover and reduce heat to low.
  6. Cook about 20-25 minutes or until rice is tender and liquid is absorbed.
  7. Season with additional salt and pepper if needed.
  8. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
  9. Garnish with fresh tomatoes, cilantro, sour cream and avocados
  • Category: Chicken/Poultry