Can I make this One Pan Chicken Burrito Bowl ahead of time?

Absolutely! It stores well in the fridge for up to 3–4 days. Just reheat and add fresh toppings before serving.

Can I use cauliflower rice instead?

Yes! One cook shared they used a mix of brown rice and cauliflower rice—and it turned out delicious. Just reduce the liquid since cauliflower rice doesn’t need as much cooking.

Why do some versions show separate ingredients?

Great question! Some recipes cook components separately for presentation, but this one is all about convenience. Everything cooks together for maximum flavor and minimal cleanup.

Can I freeze leftovers?

You can, but the texture of the rice may change slightly. For best results, enjoy it fresh or within a few days.

What toppings work best?

That’s the fun part—make it your own! Popular favorites include: Creamy avocado Tangy sour cream Spicy jalapeños Shredded cheese Fresh salsa One home cook even added chipotle cream cheese—bold move, and it paid off!

One Pan Chicken Burrito Bowl: Easy 30-Minute Wonder

Description

This One Pan Chicken Burrito Bowl is a quick, flavor-packed dinner loaded with juicy seasoned chicken, fluffy rice, black beans, sweet corn, and fresh toppings. It’s the perfect easy weeknight meal that brings bold, Tex-Mex flavors straight to your kitchen with minimal cleanup.

Ingredients

Scale

2 boneless, skinless chicken breasts, diced
1 cup long-grain white rice
2 cups chicken broth
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
Salt and pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1 cup diced tomatoes or pico de gallo
1 avocado, diced
¼ cup chopped fresh cilantro
Juice of 1 lime
Optional: sour cream, shredded cheese, lettuce

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Instructions

Heat olive oil in a large skillet over medium heat.
Add diced chicken and season with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook until golden and fully cooked, about 6–8 minutes.
Remove chicken from the pan and set aside.
In the same pan, add rice and toast lightly for 1–2 minutes.
Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until rice is tender.
Stir in black beans and corn, cooking for another 3–4 minutes until heated through.
Return chicken to the pan and mix everything together.
Remove from heat and drizzle with fresh lime juice.
Serve in bowls and top with tomatoes, avocado, cilantro, and optional toppings like sour cream or cheese.

Notes

Swap white rice for brown rice for extra fiber (adjust cook time).

Rotisserie chicken works great for a faster version.

Add jalapeños or hot sauce if you like extra heat.

Store leftovers in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: One Pan / Stovetop
Cuisine: Mexican-Inspired / Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4g
Sodium: 620mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 9g
Protein: 35g
Cholesterol: 75mg