Burrito bowls are the ultimate in easy, plan ahead meals! You can make this Skillet Chicken Burrito Bowl and have lunch set for the week. The best part of this recipe is that it’s a one pan dish. All you need is a deep skillet and you are all set. You can also add some diced tomatoes, sour cream, pico de gallo or salsa to give it more spice.
1 lb boneless, skinless chicken breasts
3 tablespoons olive oil
1/4 cup diced white onion
2 cloves garlic, minced
1 cup uncooked white rice
1 14 oz can yellow corn kernals
1 16 oz can black beans, drained
2 tablespoons chili powder
1 tablespoon cumin
2.5 cups chicken broth
2 cups shredded cheddar
Salt and pepper
1) Dice chicken into bite size pieces and season with salt and pepper. Add oil to pan and heat to medium high. Add onions and cook till soft. Add garlic and cook for another minute till fragrant. Add chicken and cook till brown.
2) Remove chicken and onions from pan, add more oil and sauté rice for 2 minutes till browned. Add black beans, corn, chicken broth, chili powder and cumin.
3) Bring to a simmer, cover and reduce heat to low.
4) Cook for about 20 minutes until rice is tender. Remove from heat, top with cheese, recover and set aside till cheese melts. Serve immediately.