Best 6 One Skillet Chicken Burrito Bowls Recipes
In today's fast-paced world, creating a quick and satisfying meal can be a challenge. If you're craving a flavorful and nutritious dish that's easy to make, look no further than the one-skillet chicken burrito bowl. This versatile recipe combines the zesty flavors of Mexican cuisine with the convenience of a one-pan meal. With its protein-packed chicken, fiber-rich brown rice, and an array of fresh vegetables, this burrito bowl offers a delightful balance of flavors and textures. Whether you're a seasoned home cook or a beginner in the kitchen, this step-by-step guide will help you create a delicious and satisfying one-skillet chicken burrito bowl that's perfect for lunch, dinner, or even meal prep.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN BURRITO SKILLET
Chicken, black beans, zesty tomatoes and taco seasoning cooked together with brown rice for an easy burrito skillet topped with cheese.
Provided by RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
- Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
Nutrition Facts : Calories 338.5 calories, Carbohydrate 29.7 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 5.3 g, Protein 24.2 g, SaturatedFat 4.8 g, Sodium 784.4 mg, Sugar 2.2 g
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
CHICKEN BURRITO BOWLS RECIPE
After school time is CRAZY! These Chicken Burrito Bowls are the perfect dinner!
Provided by Camille Beckstrand
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- To make individual servings, layer 1/2 cup rice, 1/2 cup chicken, lettuce, black beans, corn, tomatoes, green peppers, onions, avocados and other various ingredients you like. Drizzle with chipotle dressing or your other favorite dressing.
Nutrition Facts : Calories 573 kcal, Carbohydrate 81 g, Protein 35 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 66 mg, Fiber 18 g, Sugar 8 g, ServingSize 1 serving
MEAL PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: large, boneless, skinless chicken breasts, black beans, white onion, garlic, medium chunky salsa, brown rice, olive oil, green onion, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 4 serving
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Toss in the onion with a pinch of salt and sauté until the onions have softened, about 3 minutes.
- Move the onions to the sides of the pan to create an open space in the middle. Add the cubed chicken into the center of the pan, season with salt and pepper, and sauté until the chicken has cooked almost all the way through.
- Add the garlic and mix until fragrant, about 30 seconds.
- Pour over salsa, black beans, and rice, and mix until everything in the pan is evenly combined.
- Let the mixture simmer for 5 minutes or until the chicken is cooked through.
- Divide the mixture equally into 4-6 bowls and sprinkle over some thinly sliced green onions.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 76 grams, Fat 8 grams, Fiber 12 grams, Protein 36 grams, Sugar 9 grams
CHICKEN BURRITO SKILLET
We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! -Krista Marshall, Fort Wayne, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
Nutrition Facts : Calories 403 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 690mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
SKILLET BURRITO BOWL
I really like taco and burrito bowls and wanted to make something that was quick and easy at home. My husband and I really like how this turned out! Spoon into bowls and top with sour cream, crushed tortilla chips, lettuce, etc.
Provided by earlzey
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil n a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir fajita seasoning into ground beef until evenly coated.
- Mix pinto beans, salsa, and brown rice into ground beef mixture; top with Mexican cheese blend.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 28 g, Cholesterol 85.8 mg, Fat 27.5 g, Fiber 5.2 g, Protein 28.1 g, SaturatedFat 11.5 g, Sodium 855.5 mg, Sugar 1.9 g
Tips for the Best One-Skillet Chicken Burrito Bowls:
- Use a large skillet: This will help prevent overcrowding and ensure the chicken and vegetables cook evenly. - Cook the chicken in batches if necessary: If you're using a smaller skillet, cook the chicken in batches so that it doesn't steam instead of browning. - Season the chicken well: Don't be shy with the spices! A good blend of chili powder, cumin, paprika, and garlic powder will give the chicken great flavor. - Use fresh, flavorful vegetables: The vegetables are a key part of these burrito bowls, so make sure to use fresh, flavorful veggies that you enjoy. - Don't overcook the vegetables: You want the vegetables to be crisp-tender, not mushy. - Use a variety of toppings: The toppings are what really make these burrito bowls special. Offer a variety of options, such as salsa, guacamole, sour cream, shredded cheese, and diced tomatoes. - Serve immediately: These burrito bowls are best served immediately after they're made.Conclusion:
One-skillet chicken burrito bowls are a quick, easy, and delicious meal that the whole family will love. They're perfect for busy weeknights or casual weekend dinners. With a little planning, you can have all of the ingredients prepped and ready to go in no time. So next time you're looking for a healthy and satisfying meal, give these one-skillet chicken burrito bowls a try.
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