One-Pot Chicken Burrito Bowls Recipe: A Delicious and Easy-to-Make Meal

Looking for a quick and easy meal that is both delicious and nutritious? Look no further than these One-Pot Chicken Burrito Bowls! Packed with protein, fiber, and flavor, this dish is sure to satisfy your cravings and leave you feeling satisfied.

Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies, undrained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 cups chicken broth
• 1 cup long grain white rice
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Optional toppings: shredded cheese, sour cream, avocado, salsa

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook until browned, about 5 minutes.
2. Add the diced bell peppers and onion to the pot and cook until softened, about 5 minutes.
3. Add the black beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, and salt to the pot. Stir to combine.
4. Add the chicken broth and rice to the pot and stir to combine.
5. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove the pot from the heat and stir in the chopped cilantro.
7. Serve the One-Pot Chicken Burrito Bowls with lime wedges and your desired toppings.

Tips:

• You can use any color of bell pepper you like, or a combination of colors.
• If you don't have chicken broth on hand, you can use water and a chicken bouillon cube instead.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.