Start by heating the olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts and diced onions. Cook for about 4-5 minutes until the chicken is browned and the onions are translucent.
To the skillet, sprinkle in the taco seasoning, cumin, chili powder, salt, and pepper. Stir well to coat the chicken and onions in the spices, allowing the flavors to meld for an additional 1-2 minutes.
Next, add the black beans, corn, diced tomatoes, green chiles, and chunky salsa to the pan. Give everything a good stir to combine.
Now, it’s time to add the rice! Pour in the Basmati rice along with the chicken stock (or water). Bring everything to a simmer, then cover the skillet with a lid. Reduce the heat to low and let it cook for about 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
Once the rice is cooked, remove the skillet from the heat and sprinkle the shredded cheese on top. Cover the skillet again for a few minutes to allow the cheese to melt.
Scoop the burrito bowl into individual serving dishes, and top with diced avocado, fresh tomato, a dollop of sour cream, and a sprinkle of cilantro. Enjoy your Easy One-Pan Chicken Burrito Bowls warm and fresh!
