One-Pan Chicken Burrito Bowls

Ingredients

Steps

1. 1

   Add a little avocado oil to a large pan and cook the diced onion over medium-high heat.

2. 2

   Cut the chicken into chunks and add it to the pan with the onion.

3. 3

   Season the chicken with taco seasoning, adding it off the heat so the seasoning doesn't clump, then stir in a generous amount of garlic and a splash of lime juice. Cook until the chicken is mostly, but not fully, done.

4. 4

   Stir in the tomato paste until it's well incorporated and coats everything.

5. 5

   Add the rice and toast it in the pan with the chicken, stirring, so it doesn't turn gummy.

6. 6

   Pour in the chicken broth (4 cups of liquid for 2 cups of rice) and add the black beans. Stir to combine.

7. 7

   Turn the heat down to medium, cover with a lid, and cook about 15 minutes, until the rice is tender and the liquid is absorbed.

8. 8

   Turn off the heat, replace the lid, and let it sit while you prep the toppings.

9. 9

   Spoon into bowls and top with lettuce, cheese, sour cream, queso, cotija, corn, and taco sauce. Serve with tortilla chips for scooping.