Chicken Burrito Bowls packed with chicken, beans, rice, peppers, onions, and tomatoes that is made in one pot and ready in 30 minutes.
Chicken Burrito Bowls have everything a delicious burrito bowl should - tender spiced chicken, black beans, rice, and lots of veggies - but are made in one pot in under 30 minutes making for an easy weeknight dinner or perfect weekend meal prep.
One of my favorite things to make on the weekends for meal prep is chicken burrito bowls but I hate how many dirty dishes I end up with after all the prep. So many dirty pots and pans. Since there is nothing I hate more than dishes, lately I have been experimenting with a one pot version where everything is cooked together for easy clean up. After lots of testing, I finally came up with a version I love that is packed with veggies, plenty of chicken, black beans, and brown rice. Plus it only takes about thirty minutes to cook making it perfect for both meal prep and a quick weeknight meal.
It all starts with an easy homemade spice blend that mimics traditional taco seasoning. You can easily adjust the level of spice fit your needs adding extra chili powder and cayenne for a spicy dish or using just a touch for a milder dish. That spice mixture is used to cook the chicken and also season up everything else in the burrito bowl. Then there are cooked peppers and onions, black beans, and either white or brown rice. Everything is cooked in a combination of chicken broth and diced fire roasted tomatoes until the rice is tender and has absorbed the broth. Then finish things off with your favorite toppings - cheese, cilantro, salsa, avocado, sour cream, fresh lime juice, and anything else that you would throw onto a taco. Delicious and easy.
Here are some things to keep in mind when making these Chicken Burrito Bowls:
- While I opted for chicken breast, chicken thighs would also work in this recipe and with thighs you are guaranteed moist, tender chicken. You could also use ground turkey or lean ground beef to switch things up.
- For a vegetarian version, just leave out the chicken and add some extra beans. I like to use a combination of black beans and pinto beans when I make a meatless dish.
- If you prefer not to make your own spice blend at home, you can use your favorite store bought taco seasoning instead. Just watch the sodium levels since they can be really high in many store bought mixes.
- The toppings really make this dish so don't skimp! I almost always add cilantro, shredded cheese, and avocado.
- The portions are large and filling for this recipe. For a lower calorie dish, reduce the portion size a bit and serve it with a nice green salad. There will still be plenty to eat.
- Since the chicken is cooked twice in this recipe, it only needs to be browned on the outside in the first step. This will make sure the chicken doesn't overcook and dry out.
Looking for more healthy Mexican dishes? All these are also great for meal prep.
- Slow Cooker Beef Machaca
- One Pan Shrimp Fajitas
- Turkey Fajitas Stuffed Zucchini
- Rotisserie Chicken Fajita Bowls with Cilantro Lime Quinoa
- More healthy Mexican recipes
Here are some of the tools and products I used when preparing this dish.
- Lately I have been getting a lot of questions about the pans I used to make these one dish meals. Lately I have been loving this Lagostina Copper pan. It's super easy to clean, durable, and the copper makes it pretty enough to use as a serving dish. It's a little pricey but it will last forever.
- If you are going to use a store bought taco seasoning, I like to use this one that isn't loaded with preservatives or ingredients I don't recognize. It's also Paleo and Whole30 friendly, which can be hard to find in a spice mixture.
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Chicken Burrito Bowls
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- 1 tbsp olive oil
- 1 lb boneless skinless chicken breast, sliced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1 U green pepper, sliced
- 1 U red pepper, sliced
- 1/2 U onion, sliced
- 14 oz. canned diced fire roasted tomatoes
- 14 oz. canned black beans
- 1 cup white rice (or brown quick cooking rice)
- 1.5 cups low sodium chicken broth
- Mix together the chili powder, cumin, garlic powder, oregano, paprika, black pepper, and salt to create the spice mixture.
- Heat the olive oil over medium high heat. Add the chicken and half the spice mixture. Cook until lightly browned on the outside, 4-5 minutes. Remove and set aside.
- Add the peppers and onions to the pan. Cook for 4-5 minutes until beginning to soften. Add the diced tomatoes, black beans, rice, chicken broth, and remaining spice mixture. Stir together and bring to a boil.
- Add the chicken to the pan and turn the heat down to a summer. Cover and cook for 20-25 minutes or until the rice is cooked through. The cooking time may vary based on the rice you choose. Use the directions for the rice for a rough estimate of how much time it will take.
- Open and season with salt and pepper as needed. Top with cheese, cilantro, salsa, avocado, sour cream, fresh lime juice, and anything else that you would throw onto a taco
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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