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One Pan Chicken Burrito Bowls Recipe

   
 

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     One Pan Chicken Burrito Bowls

Category   Entrees - Maindishes
Sub Category   None
Servings   4-5
Preptime   30 min

Ingredients
1 lb boneless, sinless chicken breasts, diced into bite sized pieces
3 tablespoons olive oil, divided
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 oz can diced tomatoes, drained
1 15oz can black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon cumin
 
1 1/2 cup low sodium chicken broth
2 cups colby jack, monterey jack or cheddar
Salt and pepper
Freshly diced tomatoes
Sour cream
Guacamole

Instructions
Start by sautéing onions in 2 tablespoon of olive oil until they start to soften. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Season with additional salt and pepper as needed. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole.


Originally Submitted
2/19/2015





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