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Chicken Burrito Skillet

Updated: Feb 4


This easy and delicious recipe gives you all three macronutrients, in balance, in one dish. This is a one pot meal that is filling and is great as a meal prep lunch!


Prep Time: 15 minutes | Cook Time: 30 minutes | Yield: 6 servings


Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 2 tablespoons olive oil, divided

  • 1 cup uncooked long grain rice

  • 1 can (15 ounces) black beans, rinsed and drained

  • 1 can (14 1/2 ounces) diced tomatoes, drained

  • 1 teaspoon ground cumin

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 2 1/2 cups reduced-sodium chicken broth

  • 1 cup shredded Mexican cheese blend

  • 1 medium tomato, chopped

  • 3 green onions, chopped


Directions:

  1. Toss chicken with salt and pepper

  2. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan

  3. In same pan, heat remaining oil over medium high heat; saute rice until lightly browned, 1-2 minutes

  4. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil

  5. Place chicken on top (do not stir into rice)

  6. Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes

  7. Remove from heat; sprinkle with cheese

  8. Let stand, covered, until cheese is melted

  9. Top with tomato and green onions


Nutrition: Calories: 403 | Protein: 27g | Carb: 43g


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