Can I use brown rice?

Absolutely. Brown rice works well, but it usually requires more liquid and additional cooking time. Check the package directions and adjust accordingly.

Can I make this ahead of time?

Yes. This recipe is excellent for meal prep and reheats beautifully throughout the week.

Can I use cooked rice?

Yes. Simply cook the chicken and vegetables first, then stir in cooked rice along with the beans and corn. Since the rice is already cooked, you can skip adding the extra water or broth and just heat everything through before finishing with lime juice and cilantro.

What toppings go best with this recipe?

Some favorite combinations include avocado, shredded cheese, salsa, sour cream, jalapeños, fresh cilantro, and a squeeze of extra lime. Feel free to mix and match depending on what you have on hand.

Can I freeze leftovers?

Yes. Freeze individual portions for up to three months. For the best texture, add fresh toppings after reheating rather than before freezing.

One Pan Chicken Burrito Bowl Recipe: Easy 30-Minute

Name: One Pan Chicken Burrito Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; Salt and black pepper, to taste; 1 medium onion, diced; 1 bell pepper, diced; 1 cup long-grain white rice (or brown rice); 1 (15-ounce) can black beans, rinsed and drained; 1 cup corn (fresh, frozen, or canned); 1½ cups water or chicken broth; Juice of 1 lime; 2 tablespoons chopped fresh cilantro; Diced avocado; Sour cream; Shredded cheddar or Mexican cheese; Salsa or pico de gallo; Sliced jalapeños

Description

This One Pan Chicken Burrito Bowl Recipe is a quick and satisfying Mexican-inspired dinner made with juicy seasoned chicken, rice, black beans, corn, and colorful vegetables—all cooked in one pan. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, and customizable with your favorite toppings like avocado, salsa, cheese, or sour cream.

Ingredients

Scale

1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and black pepper, to taste
1 medium onion, diced
1 bell pepper, diced
1 cup long-grain white rice (or brown rice)
1 (15-ounce) can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1½ cups water or chicken broth
Juice of 1 lime
2 tablespoons chopped fresh cilantro

Optional Toppings

Diced avocado
Sour cream
Shredded cheddar or Mexican cheese
Salsa or pico de gallo
Sliced jalapeños

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Instructions

Dice the chicken and season with cumin, chili powder, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes until browned and cooked through.
Add the onion and bell pepper and sauté for 3–4 minutes until softened.
Stir in the rice, black beans, and corn.
Pour in the water or chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork, stir in the lime juice, and garnish with chopped cilantro.
Serve warm with your favorite toppings.

Notes

Chicken broth adds extra flavor to the rice.

Brown rice may require additional liquid and cooking time.

Leftovers keep well in the refrigerator for up to 4 days.

Store toppings separately for the freshest texture.

Great for meal prep and easy lunches.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One Pan / Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 5 g
Sodium: 610 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 8 g
Protein: 35 g
Cholesterol: 85 mg