Make this easy chicken burrito bowl for a fast, flavorful dinner. This recipe uses simple steps and is perfect for busy weeknights or meal preparation.
Author:rosasterling
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 packet (1 oz) taco seasoning mix
1 cup water
1 cup uncooked white rice or brown rice chicken bowl
Heat the olive oil in a large skillet or pan over medium-high heat. Add the cut chicken pieces and cook until lightly browned, about 5 minutes.
Sprinkle the taco seasoning over the chicken and stir to coat. Cook for 1 minute until fragrant.
Add the water to the skillet and bring to a simmer. Stir in the uncooked rice. Cover the skillet, reduce heat to low, and cook for 15 minutes, or until the rice absorbs most of the liquid.
Stir in the rinsed black beans and frozen corn. Cover and cook for another 5 minutes until the beans and corn are heated through.
Remove the skillet from the heat. Stir in the salsa, fresh cilantro, and lime juice. Mix gently to combine all ingredients.
Divide the mixture into four bowls. Top each chicken burrito bowl with your preferred toppings like cheese, avocado, or Greek yogurt.
Notes
For quick meal prep, assemble the base (chicken, rice, beans, corn) into containers without the fresh toppings. Store toppings separately and add just before eating.
If you prefer shredded chicken burrito bowl texture, cook the chicken whole, shred it, then mix it back into the rice mixture.
Use brown rice chicken bowl for added fiber, adjusting the cooking time slightly as needed.