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One-Pot Chicken Burrito Bowls

Easy One-Pot Chicken Burrito Bowls That Everyone Will Love

These One-Pot Chicken Burrito Bowls are customizable and easy, perfect for weeknight dinners with vibrant vegetables and comforting flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium onion Adds sweetness and aroma; substitute with shallots for a milder flavor.
  • 2 cloves garlic Enhances overall flavor; use garlic powder as a substitute.
  • 3 cups bell peppers Variety of colors for crunch and sweetness; substitute with zucchini or carrots.
  • 1 pound boneless skinless chicken The protein source; diced chicken thighs can be used for more moisture.
  • 1 cup rice Preferably brown or white; quinoa is a gluten-free option.
  • 1 can black beans Adds creaminess and fiber; pinto beans can be a variation.
  • 1 can diced tomatoes Contributes acidity and moisture; fresh tomatoes are a seasonal option.
For the Seasoning
  • 1 teaspoon cumin Provides warmth and depth; coriander can be a lighter substitute.
  • 1 tablespoon chili powder Offers heat; adjust for spice levels or swap for paprika.
  • 2 cups chicken broth Adds richness; vegetable broth for a vegetarian option.
For the Brightness
  • 2 tablespoons lime juice Brightens the dish; can substitute with lemon juice.
  • 1 cup fresh cilantro Adds herbal brightness; omit for those who dislike it.
Optional Toppings
  • 1 medium diced avocado Adds creaminess; great for luxurious texture.
  • 1 cup shredded cheese Provides a melty layer; choose your favorite type.
  • 1 cup sour cream Adds creaminess; balances heat.
  • 1 medium sliced jalapeños For a spicy kick; adjust to match spice tolerance.

Equipment

  • Large Pot

Method
 

Preparation
  1. Chop one onion, mince two garlic cloves, and dice a variety of colorful bell peppers.
  2. Dice your boneless, skinless chicken into bite-sized pieces.
  3. Gather spices, canned ingredients, and optional toppings for smooth cooking.
Cooking
  1. In a large pot, heat two tablespoons of olive oil over medium heat.
  2. Add chopped onion and minced garlic; sauté for 2-3 minutes until fragrant.
  3. Brown the diced chicken for 5-7 minutes.
  4. Stir in 1 cup of rice, 1 can of black beans, and 1 can of diced tomatoes.
  5. Add 1 teaspoon of cumin and 1 tablespoon of chili powder; mix well.
  6. Pour in 2 cups of chicken broth; bring to a simmer.
  7. Cover and cook on low for 20 minutes.
  8. Fluff the rice with a fork, squeeze lime juice, and toss in chopped cilantro.
  9. Serve in bowls and customize with your choice of toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

For best results, use homemade or low-sodium chicken broth. Let the dish sit for a few minutes before serving to meld flavors.

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