One-Pan Chicken Burrito Skillet

Ingredients

• 600 gboneless skinless chicken breast, diced
• 200 gdry long-grain white or basmati rice
• 345 gcanned black beans, low sodium, drained and rinsed
• 150 gfrozen corn kernels
• 250 gsalsa
• 400 mllow-sodium chicken broth
• 2¼ tspchili powder
• 1½ tspground cumin
• 60 gold cheddar, grated
• 2 tspextra-virgin olive oil
• 6 gfresh cilantro
• 100 gplain 0% Greek yogurt

Method

1. Cut the chicken into 2 cm (3/4 inch) dice and toss with the chili powder and cumin. Rinse the rice.

2. Heat the oil in a large deep skillet with a lid over medium-high heat.

3. Brown the chicken for about 5 minutes, stirring once or twice.

   5 min timer

4. Stir in the rice, salsa and broth, scraping up any browned bits. Bring to a boil, then cover, lower the heat to low and simmer for 18 minutes without lifting the lid, until the rice is tender and the chicken reaches 74°C (165°F).

   18 min timer

5. Stir in the black beans and corn, then scatter the cheddar over the top.

6. Cover and leave on low heat for 2 to 3 minutes until the cheese melts.

   3 min timer

7. Serve from the pan with Greek yogurt and cilantro.

Storing and reheating

Keeps 4 days.