Dishwashers everywhere, rejoice! I’ve got another one-pot meal for you guys.
As we move into September and things get busier around the house, we’re absolutely loving these easy one-pot meals. Not only do they offer up a ton of nutrition (and flavor!) in one dish, but they only dirty one pot – if that’s not a win-win, I’m really not sure what is.
The other great thing about these dishes is that you get a good number of meals out of them.
And don’t fear! For those of you that get bored eating the same thing over and over, this dish is so versatile – you can eat it as chicken with a side of rice and veggies, you can shred the chicken (it’s SO tender) and make burritos, quesadillas or tacos or you can eat it as pictured above as a burrito bowl.
Which I can tell you with confidence is quite delicious.
I recommend piling it high with all the toppings – a little shredded mexican cheese, plain greek yogurt, salsa, avocado and a hefty squeeze of lime.
You likely won’t need the hot sauce – it’s already got a pretty good kick – but to each their own – if you love hot and spicy, I say go for it! Either way, you can feel good knowing you’re getting a good dose of lean protein, whole grains, healthy fat and veggies.
- 2 tablespoons olive oil
- 6 boneless, skinless chicken breasts
- Sea salt and ground pepper, to taste
- 1 medium red onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 2 canned chipotle chiles from a can of chipotle chiles in adobo, minced
- 2 large tomatoes, diced
- 1 cup brown basmati rice
- 1 cup corn
- 1 cup tri-colored peppers, diced
- 1 can black beans, drained
- Fresh lime
- Fresh cilantro leaves, chopped
- In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper.
- Place 3 chicken breasts into the dutch oven, browning on both sides (5-6 minutes total)
- Place browned pieces of chicken on a plate and set aside.
- Place remaining 3 chicken breasts into the dutch oven, browning on both sides (again, about 5-6 minutes total)
- Lower heat to medium.
- Add onion and saute until soft, (~5 minutes)
- Add garlic, cumin, and chiles cooking about 2 minutes.
- Add tomatoes and cook for about 3 minutes or until tomatoes begin to soften.
- Stir in 1 cup water and return chicken and juices that may have run off onto the plate to the dutch oven. Cover, reduce to a simmer cooking ~25 minutes.
- Remove 3 pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed (~20 minutes more).
- Finally, stir in corn, black beans and peppers allowing to cook for about 10 minute minutes or until vegetables are softened (I used frozen corn and peppers so they softened quickly, if you're using fresh it may take a bit longer - you may want to remove the chicken after about 30 minutes so that it does not over-cook).
- Squeeze fresh lime over the dish and top with freshly chopped cilantro if desired
recipe adapted from martha stewart