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.
Servings Prep Time
4 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 10 minutes
Cook Time
35 minutes
Ingredients
Instructions
  1. Heat 1 tablespoon of the olive oil over medium high heat in a large, 3-5 quart sauté pan.
  2. Add onions and peppers and sauté until they begin to soften, about 5 minutes.
  3. 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.
  4. 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.
  5. Add cumin, chili powder, oregano, garlic powder, and cinnamon and stir to coat.
  6. 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.
  7. Stir in baby spinach 5 minutes before the end of cooking time to allow to wilt.
  8. 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).
Recipe Notes

Nutrition information per serving: Calories: 518, Protein: 38g, Carbohydrate: 62g, Dietary Fiber: 5g, Total fat: 13g, Saturated fat: 2g, Sodium: 620mg