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One-Pot Chicken Burrito Bowls

Gluten free • 30 mins to make • Serves 4-5

Meat

1 lb Chicken breasts, boneless skinless

Produce

1 15oz can Black beans
1/2 tsp Garlic powder
1 Green onions
1 14.5 oz can Tomatoes
1 Tomatoes
1/4 cup Yellow onion

Canned Goods

2 1/2 cups Chicken broth, low-sodium

Condiments

1 Guacamole

Pasta & Grains

1 cup Rice, long grain

Baking & Spices

1/2 tsp Chili powder
1 Kosher salt and pepper

Oils & Vinegars

3 tbsp Olive oil

Nuts & Seeds

1 tsp Cumin

Dairy

2 cups Colby jack
1 Sour cream
  • Lindsay Rogers

    This recipe for One-Pan Chicken Burrito Bowls is one of my new favorites. It’s packed with flavor and so easy to make. I combined boneless, skinless chicken breast, Mexican rice, black beans, and tomatoes with Mexican spices. It’s so delicious and the best part is, everything cooks in just one pan, even the rice. … Worked really perfectly, but brown rice takes longer to cook! Almost twice as long.

  • Claire Williamson

    One pot burrito bowl

  • Shelly Reusser

    One pot chicken burrito Bowl 1 pound boneless, skinless chicken breasts, diced into bite sized pieces 3 tablespoon of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of diced tomatoes, drained 1 15oz can of black beans, drained and rinsed 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2 1/2 cups of low-sodium chicken broth 2 cups of colby jack, monterey jack or cheddar cheese kosher salt and pepper freshly diced tomato

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