Chicken Burrito Skillet
One pan Chicken Burrito Skillet with tender beans, flavorful rice, and chicken topped with gooey cheese, cilantro, lime and green onion.
Servings: 6 servings
Calories: 504kcal
Ingredients
- 1 lb raw boneless & skinless chicken breast or thighs cubed
- 15 oz can low sodium black beans rinsed & drained
- 1 1/2 cups brown rice or white rice rinsed & drained
- 2 cups corn fresh or frozen
- 1 tsp cumin ground
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 15 oz can low sodium diced tomatoes not drained
- 3 cups chicken broth low sodium
- 1 1/2 cups cheddar, marble or Tex mex cheese shredded
Instructions
- Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tbsp oil to coat. Add chicken, black beans, rice, corn, cumin, chili powder, garlic powder, onion powder and salt. Saute for 5 minutes, stirring occasionally.
- Add diced tomatoes and broth; stir and bring to a boil. Cover with a tight lid and simmer on low for brown rice - 20 minutes, white rice - 10 minutes.
- Open the lid, give a gentle stir, cover and cook for another 20 minutes – brown rice and 5 minutes – white rice. Or until rice is soft.
- Remove the lid, sprinkle with cheese, turn off heat, cover and let stand for 5-10 minutes until cheese melts.
- Garnish with cherry tomatoes, cilantro, avocado, green onion and lime. Serve hot.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Meal prep: Store in individual containers for easy lunches.
- Freeze: For up to 3 months.
- Ground meat: As a substitute you can use ground chicken, turkey or lean ground beef. Saute first then proceed with recipe.
Nutrition
Calories: 504kcal | Carbohydrates: 55g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 563mg | Fiber: 5g | Sugar: 4g