POT CHICKEN BURRITO BOWL
This Pot Chicken Burrito Bowl is a quick, flavorful meal with seasoned chicken, rice, beans, and fresh toppings. Perfect for weeknight dinners or meal prep.
Ingredients
For the Base:
- 1 lb chicken breast cut into cubes
- 1 cup rice uncooked
- 1 cup black beans cooked or canned, drained
- 1 cup corn kernels fresh or frozen
- 2 tablespoons olive oil
- 1 packet taco seasoning
For Toppings:
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ½ cup salsa
- ¼ cup chopped cilantro optional
- ½ cup diced tomatoes optional
- ¼ cup sliced olives optional
Instructions
Cook Rice:
- Cook rice according to package instructions. Set aside.
Cook Chicken:
- Heat olive oil in a skillet. Add chicken and cook until browned and cooked through.
Season Chicken:
- Add taco seasoning and ¼ cup water to chicken. Simmer 5 minutes until sauce thickens.
Assemble Bowls:
- In bowls, layer rice, beans, corn, and seasoned chicken.
Serve:
- Top with cheese, sour cream, salsa, cilantro, tomatoes, and olives as desired. Serve warm.
Notes
- Make Ahead: Cook chicken and rice ahead for a fast assembly dinner.
- Variations: Use brown rice or quinoa. Swap chicken with shrimp or beef.
- Serving Suggestions: Serve with tortilla chips or guacamole on the side.
- Allergy-Friendly: Use dairy-free cheese and sour cream for a lactose-free option.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze.