Save It A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings prepared on a single sheet pan for effortless cleanup.
I first made these sheet pan chicken burrito bowls on a busy weeknight and was amazed by how easily everything came together—the result was a restaurant-worthy meal with minimal fuss.
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: Juice of 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)
- 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: For serving
- Tortilla chips or warm tortillas: Optional
Instructions
- Prep oven and pan:
- 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 and season:
- Arrange 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 lightly with olive oil and season with salt and pepper.
- Roast:
- Roast for 25 to 30 minutes, stirring vegetables halfway, until chicken is cooked through and vegetables are tender and slightly charred.
- Prep toppings:
- While chicken and vegetables roast, prepare rice and toppings.
- Assemble bowls:
- Divide rice between bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if desired.
Save It We love gathering for this meal because everyone gets to customize their bowls, making it a fun family dinner that satisfies all ages.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons and cups, parchment paper or foil.
Allergen Information
Contains dairy if using cheese and sour cream/Greek yogurt. May contain gluten depending on toppings. Always check packaged ingredients.
Nutritional Information
Each serving (without optional toppings): 500 calories, 16 g total fat, 48 g carbohydrates, 38 g protein.
Save It Enjoy these bowls fresh from the oven and savor the bold flavors. They’re sure to become a weeknight favorite!
Common Questions About Recipes
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and offer extra juiciness. Cut them into bite-sized pieces for even roasting.
- → What kind of rice is best with this dish?
White, brown, or cauliflower rice all pair deliciously. Choose based on taste preference or dietary needs.
- → How do I make it gluten-free?
Omit flour tortillas and use gluten-free chips or tortillas. Always check packaged ingredients for hidden gluten.
- → Can I substitute the chicken for a vegetarian option?
Absolutely! Tofu, shrimp, or extra beans and veggies can be used for a plant-based or seafood twist.
- → How should leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently for best texture.
- → What toppings add the most flavor?
Cilantro, fresh salsa or pico de gallo, lime wedges, shredded cheese, and a dollop of sour cream bring vibrant taste.