Chicken Burrito Skillet is a great one pot meal making it a perfect weeknight meal! I am a huge fan of Burritos but know the tortilla is really not healthy. This is the perfect deconstructed burrito bringing in all the burrito flavors without the tortilla.
I like to kick up the spice in this dish by adding some pickled jalapenos. I also add 2 garlic cloves minced because I can’t help myself. I originally found this recipe in my Taste of Home Healthy Cooking 2017 Annual Recipes Cookbook.
Stove Top
Recipe serves: 6
Serving size: 1 ~ 1/3 cup
Total time: 20~30 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
ground chili powder
-
ground cumin
-
garlic powder
-
onion powder
-
olive oil
Grocery
-
1 bunch green onions
-
1 tomato
-
1 can black beans 15 oz
-
1 - bag brown or white rice
-
1 box chicken broth 32 oz
-
1 can diced tomatoes 14.5 oz
-
1 - pound chicken breast
-
1 bag mixed cheese 8 oz
Tip from me
If you decide to roast a vegetable as a side, I highly recommend seasoning with the same spices or similar spices that are in the dish.
Let's prep!
| 1 pound boneless chicken breasts |
| 1/8 teaspoon salt |
| 1/8 teaspoon pepper |
| 2 tablespoons olive oil |
| 1 cup uncooked long grain rice |
| 1 can black beans 15 oz |
| 1 can diced tomatoes 14.5 oz |
| 1 teaspoon ground cumin |
| 1/2 teaspoon onion powder |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon chili powder |
| 2 1/2 cups chicken broth |
| 1 cup shredded mixed cheese |
| 1 medium tomato |
| 3 green onions |
- Gather all of your ingredients and measuring tools
Measure spices into the same prep bowl, set aside:
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Open can of beans rinse; set aside.
Chop 1 tomato and place in a small prep bowl, set aside.
- Chop 3 green onions and place in a small prep bowl; set aside.
Season chicken breasts with 1/8 teaspoon salt and pepper on both sides then slice into 1.5 inch pieces.
Let's cook!
- Complete prep from the prep tab above.
- Heat 1 tablespoon of olive oil and sauté chicken until brown on all sides. About 2 minutes. Remove from pan and keep warm.
- Add 1 tablespoon of olive oil then add 1 cup of uncooked rice and sauté until brown (1 – 2 minutes).
- Stir in black beans, canned tomatoes, spices, and 2.5 cups of chicken broth.
- Place the chicken evenly on top of the rice, be sure not to mix into the rice. Cover and simmer for 20 – 25 minutes until chicken is 165° F and rice is fully cooked.
- Remove from heat and sprinkle evenly with 1 cup cheese, tomatoes and green onions. Cover until cheese is melted. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 4
