(Disclosure: We thank McCormick Spices for sponsoring this video & post. All opinions and ideas are our own.)
We’re always on the hunt for new recipes that make putting a healthy meal on the table during the week easier. This is one of those meals. And we’ve been making it on repeat in different versions based on the veggies and beans we happen to have in the house.
In this dish, chicken, beans, tomatoes, and veggies are simmered in a flavorful, spice-infused broth. Then brown rice is added, so it gets cooked in the broth and absorbs all of that flavor to create the base for a burrito bowl. Finally, the fun part — top with your favorite toppings (think cooling avocado chunks, shredded cheese, olives, scallions, and yogurt, which we use in place of sour cream because we like the flavor (but use sour cream if you prefer it!).
Speaking of flavor, the spices added to the dish are what provide that traditional Mexican flavor. We love using spices to add lots of flavor to dishes without the need for added salt, sugar, or fat. This recipe highlights cumin, one of our favorite spices to add a warm, earthy flavor, along with chili powder, garlic powder, oregano, and a dash of cinnamon. We love that they’re all spices we use in a ton of our other recipes, so there’s no buying something you may use just once.
Your bases are covered from a nutrition standpoint, as the dish contains veggies, lean protein, and whole grains all in one. So, no side dish needed… and just one skillet to clean (SCORE!)
One-Skillet Chicken & Veggie Burrito Bowl
This easy one-skillet chicken burrito bowl makes the perfect weeknight, or any night, meal and is packed with satisfying textures and flavors and lots of nutrient rich ingredients.
Heat 1 tablespoon of the olive oil over medium high heat in a large, 3-5 quart sauté pan.
Add onions and peppers and sauté until they begin to soften, about 5 minutes.
Toss chicken with salt and pepper and add chicken to the pan, spreading it out evenly to allow it to brown. Cook chicken until it starts to brown, about 5 minutes.
Spread the chicken and onions and peppers out around the sides of the pan to make a hole in the center for the rice. Add the remaining tablespoon of olive oil and all of the rice, stirring for 1-2 minutes to allow the rice to toast as it’s coated in olive oil.
Add cumin, chili powder, oregano, garlic powder, and cinnamon and stir to coat.
Add diced tomatoes, beans, and stock. Bring liquid to a boil then turn heat down to simmer. Simmer, covered, until rice is tender, about 35-40 minutes.
Stir in baby spinach 5 minutes before the end of cooking time to allow to wilt.
Divide into bowls and serve topped with shredded cheese (or dairy alternative), avocado, green onion, cilantro, and plain regular or Greek style yogurt (or sour cream).
Nutrition information per serving: Calories: 518, Protein: 38g, Carbohydrate: 62g, Dietary Fiber: 5g, Total fat: 13g, Saturated fat: 2g, Sodium: 620mg