This summer has been anything but relaxing. Starting this spring with Ryan's graduation party, it has been non stop in this house all summer. Our busy schedule isn't necessarily a bad thing - it's partly due to the fact that we are squeezing in lots of family fun time. A beach vacation in Florida, college orientation, 2 trips to Virginia Beach, a trip to Ohio - all in less than 6 weeks.
All four of us are working this summer too which means 4 different schedules to keep up with. As you can imagine, our dinner schedule has been anything but regular this summer. Easy, one-pan meals are my saving grace this summer because there is just no time for big formal dinners. I found this recipe on number-2-pencils.com. It is really tasty, super easy and mega fast! (The trifecta of a perfect summer meal.)
One Pan Chicken Burrito Bowl
1 pound boneless, skinless chicken breasts, diced into bite sized pieces
3 tablespoon of olive oil
1/4 cup of diced yellow onion
1 cup of uncooked extra-long grain rice
1 14.5 oz can of diced tomatoes, drained
1 15oz can of black beans, drained and rinsed
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1 teaspoon of cumin
2 1/2 cups of low-sodium chicken broth
2 cups of Colby jack, Monterrey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low.
Garnish with fresh tomatoes, green onions, olives and avocado.
If you like, add your chicken burrito to a tortilla.
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