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Chicken Burrito One Pot Meal
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Servings:
5
Author:
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Course:
Main Course
Cuisine:
American
Mexican
Keywords:
chicken
meal prep
One Pot Meal
Counting Macros
Meal Planning
Burrito
🧂 Ingredients
26 oz
Boneless, Skinless, Chicken Breast
(about 3 breasts)
¼ tsp
Black Pepper
¼ tsp
Garlic Powder
1 tsp
Extra Virgin Olive Oil
250 g
Yellow Onion
sliced, (about 1 onion)
210 g
Red Bell Pepper
sliced, (about 1 large pepper)
200 g
Frozen Sweet Corn
(about 1 cup)
280 g
Black Beans
rinsed and drained, (about 1 can)
½ tsp
Black Pepper
½ tsp
Chili Powder
220 g
Green Chili Enchilada Sauce
Brand: Frontera, (1 packet)
100 g
Cherry Tomatoes
sliced, optional (about 1 cup)
20 g
Scallions
sliced, optional (about 2 stalks)
45 g
Jalapeno Pepper
sliced, optional (about 3 peppers)
50 g
Feta Cheese
crumbled, optional (about 3 tbsp)
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Instructions
1
Heat a large pan with lid to medium heat. While waiting for the pan to heat up
season the chicken with pepper and garlic powder. Once the pan is hot, add the
extra virgin olive oil to the pan.
2
Place the chicken immediately into the pan, leave it there for 2 minutes, then
flip to the other side and cook for an additional 2 minutes.
3
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn’t hot
enough. Turn the heat to low and cover the chicken with a lid. Let it cook for
about’ 8‘ minutes, then flip and cover again for another’ 8‘ minutes.
4
After’ 8‘ minutes on each side covered, the chicken should be done. But this
does depend on the size of the chicken breast…these times are based on’ 8‘ oz
breasts.’
It is always best to check the internal temperature of chicken before serving.’
My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per
side, I find that this deliveres a perfect juicy chicken breast every time.
5
Once the chicken is done remove from the pan, leaving the juices in the pan.
6
Keeping the heat at medium add the onions and peppers to the pan with the
chicken juices. Cook for 3-4 minutes tossing every few minute or so. After 3-4
minutes add the corn and black beans to the peppers and onions. Season with
pepper and chili powder.
7
While the onions, peppers, corn, and beans are cooking use a fork and knife to
shred the chicken into bite sized pieces.
8
Now add the green chili sauce and chicken to the pan. Stir everything together
until well combined. Then cover with a lid and cook for 5 minutes.
9
After 5 minutes remove the lid and garnish with the chery tomatoes, scallions,
jalapenos, and feta cheese.
10
Serve and enjoy!
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