Save 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.
I first served these sheet pan chicken burrito bowls for a busy weeknight dinner, and they instantly became a family favorite thanks to the delicious flavors and minimal dishes.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Lime juice: from 1 lime
- Red bell pepper: 1 large, sliced
- Yellow bell pepper: 1 large, sliced
- Red onion: 1 medium, sliced
- Cherry tomatoes: 1 cup (170 g), halved
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Corn kernels: 1 cup (150 g), fresh, frozen, or canned
- Cooked rice: 2 cups (white, brown, or cauliflower rice)
- Shredded lettuce: 1 cup
- Shredded cheddar or Monterey Jack cheese: 1/2 cup
- Salsa or pico de gallo: 1/2 cup
- Sour cream or Greek yogurt: 1/4 cup
- Avocado: 1, sliced
- Fresh cilantro: chopped
- Lime wedges: as needed
- 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 for easy cleanup.
- Marinate Chicken:
- In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken pieces in the marinade until well coated.
- Arrange Ingredients:
- Place chicken on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side. Drizzle vegetables with olive oil and season lightly with salt and pepper.
- Roast:
- Roast for 25 to 30 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, get rice and desired toppings ready.
- Assemble:
- Divide rice among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges as desired. Serve with tortilla chips or warm tortillas if you wish.
Save We love gathering around the table with everyone creating their own bowls, making dinnertime extra fun and interactive.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons and cups, parchment paper or foil
Allergen Information
Contains dairy. May contain gluten if using flour tortillas or certain chips. Use gluten-free options if needed and check packaged items for hidden allergens.
Nutritional Information
Each serving (without optional toppings) has about 500 calories, 16 g total fat, 48 g carbohydrates, and 38 g protein.
Save Enjoy these bowls fresh for the best taste and texture, and change up the toppings for endless variety!
Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts cut into bite-sized pieces work best for even cooking and absorption of spices.
- → Can I substitute the vegetables in the bowl?
Yes, you can swap bell peppers, tomatoes, and corn with seasonal vegetables like zucchini or squash depending on availability.
- → How do I ensure the chicken stays juicy?
Marinate chicken with lime juice and spices beforehand and avoid overcooking by roasting until internal temperature reaches 165°F (74°C).
- → Is it possible to make this dish gluten-free?
Absolutely. Use gluten-free tortillas or omit tortillas and chips to maintain a gluten-free meal.
- → Can the dish be made ahead of time?
Yes, leftovers keep well refrigerated for up to 3 days and flavors often develop further after resting.