One Skillet Chicken Burrito Bowl
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Recipes using just one skillet fit right into my busy lifestyle, but I also like variety in my menu. One day I might crave Italian and another day Greek. On days I’m hankering for some Mexican flavors, I turn to this One Skillet Chicken Burrito Bowl. It has all those familiar flavors I love, cooked in one pan for easy clean up.
The Prep Work
Prep the ingredients before you start cooking so you can just toss things in as you go. It makes things move along much quicker.
Start by rough chopping a yellow onion with a 7-5/8″ Petite Chef knife.
For chopping the red pepper, try Cutco’s 7″ Santoku. Its sharp blade easily cuts through its waxy exterior.
Thinly slice some garlic and scallions using a smaller knife like a 5″ Petite Santoku. Then chop up some cherry tomatoes using the Santoku-Style Cheese Knife, which is a fantastic tomato knife.
Chop some red onion and parsley leaves with the 7-5/8" Petite Chef. Next thinly slice an avocado for topping the skillet, using Cutco’s 4″ Paring Knife.
Now that the prep work is done, it’s time to get cooking.
Cooking It Up
The recipe calls for using boneless, skinless chicken thighs. When cooked they are juicier and a bit more flavorful then chicken breasts, making them perfect for a skillet dinner.
The thighs are simply seasoned with salt, pepper and Cajun seasoning and cooked for a few minutes in a large skillet with little avocado olive oil, then removed. More oil is added to the pan to sauté the onion, pepper, garlic and scallions. The rice is then added to lightly toast for about a minute and then the black beans, broth and salt are tossed in, before placing the chicken back in the skillet.
Let the mixture cook until the rice is tender and the chicken is cooked through, which takes around 15 to 18 minutes. While it’s cooking mix together a quick salsa using the chopped tomatoes, red onion, parsley, lime zest and lime juice.
Top the chicken mixture with Monterey Jack cheese, cover and cook until the cheese is melted. Remove the skillet from the heat and top with avocado, sour cream, salsa and tortilla chips.
This One Skillet Burrito Bowl is an easy, mess-free way to get your burrito fix and I think it will quickly become a menu favorite.
Ingredients
- 8 large boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons Cajun seasoning
- 2 tablespoons avocado olive oil, divided
- 1 small yellow onion, roughly chopped
- 1 red bell pepper, diced
- 3 garlic cloves, thinly sliced
- Small bunch of scallions, sliced
- 1 1/4 cup uncooked brown rice
- 1 (15-ounce) can black beans, rinsed and drained
- 2 cups reduced-sodium chicken broth
- Salt, to taste
- 1 1/2 cups cherry tomatoes, chopped
- 1/4 cup finely chopped red onion
- 1/4 cup packed fresh parsley leaves, chopped
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- 2 cups shredded Monterey Jack cheese
- Thinly sliced avocado, for serving
- Sour cream, for serving
- Crushed lime tortilla chips, for serving
Directions
- Season the chicken thighs (both sides) with salt, pepper and Cajun seasoning.
- In a large skillet over medium heat, heat 1 tablespoon of oil. Carefully add seasoned chicken thighs to the oil then cover skillet and cook for 4 minutes to sear. Remove chicken to a plate.
- In the same skillet over medium-high heat, add the remaining oil, onion, pepper, garlic and scallions to skillet and cook until vegetables are just tender, approximately 4 minutes. Add the rice to the vegetables and cook for about 1 minute, until the rice is lightly toasted, stirring continuously. Add the beans and broth, and salt to taste, and bring to a boil. Reduce the heat to medium-low and place the chicken on top of the vegetable mixture, simmering until the rice is tender and the chicken is cooked, approximately 15-18 minutes.
- While the chicken is cooking mix the tomatoes, red onion, parsley, lime zest and lime juice in a medium bowl to create a salsa. Season with salt and pepper and set aside.
- Top the chicken mixture with the cheese. Cover the skillet and cook until the cheese is melted. Remove skillet from heat.
- Top the skillet with avocado, some dollops of sour cream, salsa and tortilla chips. Serve warm, along with additional toppings if desired.
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