# The Ingredients You'll Need:
→ Chicken & Marinade
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 medium red onion, thinly sliced
14 - 1 cup cherry tomatoes, halved
15 - 1 can (15 ounces) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or drained canned)
→ For Serving
17 - 2 cups cooked rice (white, brown, or cauliflower rice)
18 - 1 cup shredded iceberg or romaine lettuce
19 - 1/2 cup shredded cheddar or Monterey Jack cheese
20 - 1/2 cup salsa or pico de gallo
21 - 1/4 cup sour cream or Greek yogurt
22 - 1 avocado, sliced
23 - Chopped fresh cilantro
24 - Lime wedges
25 - Tortilla chips or warm tortillas (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken pieces and toss thoroughly to coat.
03 - Place marinated chicken on one side of the prepared sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn evenly on the other side. Drizzle vegetables lightly with olive oil and sprinkle with a pinch of salt and pepper.
04 - Transfer to the oven and roast for 25 to 30 minutes, stirring vegetables halfway through, until chicken is fully cooked (internal temperature of 165°F) and vegetables are tender with lightly charred edges.
05 - While roasting, cook rice and arrange serving toppings including lettuce, cheese, salsa, sour cream, avocado, cilantro, lime wedges, and tortillas or chips as desired.
06 - Divide cooked rice among four serving bowls. Top each bowl with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges to taste. Serve with tortilla chips or warm tortillas if preferred.
