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Per serving
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- 1
Brown the chicken
Cut the chicken into 1-1/2-inch pieces and toss with the salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Saute the chicken until browned, about 2 minutes, then remove from the pan. It won't be cooked through yet - it finishes in the rice later.
- 2
Toast the rice and build the base
In the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Saute the rice until lightly browned, 1-2 minutes. Rinse and drain the black beans, drain the diced tomatoes, then stir both in along with the cumin, onion powder, garlic powder, chili powder and broth. Bring to a boil.
- 3
Simmer until the rice is tender
Place the chicken on top of the rice mixture - do not stir it in. Cover, reduce heat to low, and simmer until the rice is tender and the chicken is no longer pink, 20-25 minutes.
- 4
Melt the cheese and top
Remove from heat and sprinkle the cheese over the top. Cover and let stand until melted. Chop the tomato and green onions and scatter over the skillet before serving. A squeeze of lime on top doesn't hurt either.
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Chicken Burrito Skillet
Created by: MacroMeals
Ingredients
- 1 lb boneless skinless chicken breast
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 tbsp olive oil
- 1 cup long grain rice
- 15 oz black beans
- 14 1/2 oz diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 2 1/2 cup reduced-sodium chicken broth
- 1 cup Mexican cheese blend
- 1 tomato
- 3 green onions
Instructions
- Brown the chickenCut the chicken into 1-1/2-inch pieces and toss with the salt and pepper. In a large cast-iron or other heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Saute the chicken until browned, about 2 minutes, then remove from the pan. It won't be cooked through yet - it finishes in the rice later.
- Toast the rice and build the baseIn the same pan, heat the remaining 1 tablespoon oil over medium-high heat. Saute the rice until lightly browned, 1-2 minutes. Rinse and drain the black beans, drain the diced tomatoes, then stir both in along with the cumin, onion powder, garlic powder, chili powder and broth. Bring to a boil.
- Simmer until the rice is tenderPlace the chicken on top of the rice mixture - do not stir it in. Cover, reduce heat to low, and simmer until the rice is tender and the chicken is no longer pink, 20-25 minutes.
- Melt the cheese and topRemove from heat and sprinkle the cheese over the top. Cover and let stand until melted. Chop the tomato and green onions and scatter over the skillet before serving. A squeeze of lime on top doesn't hurt either.