Chicken Burrito Bowl Skillet
Jump to recipeBowls in general are such a smart move, because they’re quick, easy, and insanely delicious. To make these burrito bowls, you take your basic burrito fillings—in this case taco-spiced chicken and black bean rice—and cook them in the same skillet. Everyone can serve themself and add as much (or little) of the toppings as they like. The result is a family-friendly dinner with way less dishes to wash after.
Made it? Let us know how it went in the comment section below!
Ingredients
- 4
Tyson® Individually Frozen Boneless Skinless Chicken Breasts
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
low-sodium taco seasoning
- 2 Tbsp.
extra-virgin olive oil, divided
- 1
small yellow onion, chopped
- 1
small green bell pepper, diced
- 4
cloves garlic, thinly sliced
- 1 1/4 cups
uncooked long grain rice
- 1
can black beans (15 oz.), rinsed and drained
- 2 cups
reduced-sodium chicken broth
- 2 cups
shredded sharp cheddar
- 1 1/2 cups
cherry tomatoes, chopped
- 1/4 cup
finely chopped red onion
- 1/4 cup
packed fresh cilantro leaves, chopped
- 2 Tbsp.
fresh lime juice
Thinly sliced avocado, for serving
Sour cream, for serving
Directions
- Step 1Season frozen chicken all over with the salt, pepper, and taco seasoning.
- Step 2In a large skillet, heat 1 tablespoon oil over medium heat. Add seasoned frozen chicken, cover skillet, and cook for 5 minutes. Remove chicken to a plate.
- Step 3Add remaining oil, onion, bell pepper, and garlic to skillet and cook over medium-high heat, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the rice and cook, stirring frequently, until rice is lightly toasted, about 1 minute more. Stir in beans, broth, and 1/4 teaspoon salt; bring to a boil. Arrange chicken on top cover and simmer over medium-low until rice is tender and chicken is cooked, about 17 minutes.
- Step 4Meanwhile, in a medium bowl, combine the tomatoes, cilantro, red onion, and lime juice; season with salt and pepper. Heat broiler to high.
- Step 5Remove skillet from heat and top with cheese. Broil until cheese is bubbly and golden, about 3 minutes. Serve skillet warm, topped with some of the pico de gallo, avocado, and a dollop of sour cream; set out more of the toppings for everyone to add as they like.
