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One-Pot Chicken Burrito Bowls

Melissa, No. 2 Pencil
  • 30 minutes
  • Serves 4 to 5

INGREDIENTS

1 lb

Chicken breasts, boneless skinless

1 15 ounce can

Black beans

1/2 tsp

Garlic powder

1

Green onions

1 14.5 ounce can

Tomatoes

1

Tomatoes

1/4 cup

Yellow onion

2 1/2 cups

Chicken broth, low-sodium

1

Guacamole

1 cup

Rice, long grain

1/2 tsp

Chili powder

1

Kosher salt and pepper

3 tbsp

Olive oil

1 tsp

Cumin

2 cups

Colby jack

1

Sour cream


NOTES

  • Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
    Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
    Add chicken to pan and cook over medium high heat until chicken has started to brown.
    Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
    Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.
    Bring to a simmer, cover and reduce heat to low.
    Cook about 20 minutes or until rice is tender.
    Season with additional salt and pepper as needed.
    Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
    Garnish with fresh tomatoes, green onions, sour cream and guacamole.

    Kayti Young • 2019-03-25

14 people Recommend This Recipe