Save to Pinterest A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings easily prepared on a single sheet pan for effortless cleanup.
This sheet pan chicken burrito bowls recipe quickly became a weeknight favorite for my family because of how simple and flavorful it is.
Ingredients
- For the Chicken & Marinade: 1 lb (450 g) boneless skinless chicken breasts cut into bite-sized pieces, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
- For the Vegetables: 1 large red bell pepper sliced, 1 large yellow bell pepper sliced, 1 medium red onion sliced, 1 cup (170 g) cherry tomatoes halved, 1 can (15 oz/425 g) black beans drained and rinsed, 1 cup (150 g) corn kernels (fresh frozen or canned)
- For Serving: 2 cups cooked rice (white brown or cauliflower rice), 1 cup shredded lettuce, 1/2 cup shredded cheddar or Monterey Jack cheese, 1/2 cup salsa or pico de gallo, 1/4 cup sour cream or Greek yogurt, 1 avocado sliced, fresh cilantro chopped, lime wedges, tortilla chips or warm tortillas (optional)
Instructions
- Preheat oven:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Marinate chicken:
- In a large bowl combine olive oil chili powder cumin smoked paprika garlic powder onion powder salt pepper and lime juice. Add chicken pieces and toss to coat.
- Arrange ingredients:
- Arrange chicken on one side of the sheet pan. On the other side spread bell peppers red onion cherry tomatoes black beans and corn in an even layer. Drizzle vegetables lightly with olive oil and season with a pinch of salt and pepper.
- Roast:
- Roast for 25&ndash30 minutes stirring vegetables halfway through until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly charred.
- Prepare toppings:
- While chicken and vegetables roast prepare rice and toppings.
- Assemble bowls:
- Divide rice between four bowls. Top with roasted chicken vegetables black beans and corn. Add shredded lettuce cheese salsa sour cream avocado slices cilantro and lime wedges as desired. Serve with tortilla chips or warm tortillas if you like.
Save to Pinterest This recipe has brought our family together especially on busy weeknights when dinner needs to be both delicious and fast.
Notes
Substitute chicken with tofu or shrimp for variation. Use quinoa or cauliflower rice for a lower-carb version.
Allergen Information
Contains dairy (cheese sour cream/Greek yogurt). May contain gluten if serving with flour tortillas or certain chips. For gluten-free use gluten-free tortillas or omit. Always check packaged ingredients for hidden allergens.
Nutritional Information
Per serving without optional toppings: 500 calories, 16 g total fat, 48 g carbohydrates, 38 g protein.
Save to Pinterest Enjoy a flavorful and effortless meal that brings vibrant colors and tastes right to your table.