Pin 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.
When I crave bold flavors without the fuss this sheet pan burrito bowl is my go-to. It saves so much time on busy weeknights and cleanup is truly a breeze after dinner.
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
- Cheddar or Monterey Jack cheese: 1/2 cup shredded
- 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
- 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.
- Prepare Vegetables:
- 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 25–30 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 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.
Pin The first time the whole family gathered around for these bowls everyone created their own perfect combo and there wasn't a single bite left over. It's become a cheerful tradition for weekend lunches.
Variations
Swap chicken for tofu or shrimp for a meatless or seafood twist. Try quinoa or cauliflower rice for a nutritious low-carb option.
Serving Ideas
Offer a toppings bar with extra salsa jalapeños hot sauce or assorted cheeses so everyone can create their own masterpiece.
Allergen & Nutrition Info
This dish contains dairy (cheese sour cream/Greek yogurt) and may contain gluten if served with flour tortillas. Check all packaged ingredients to ensure they meet dietary needs. Per serving Calories 500 Total Fat 16 g Carbohydrates 48 g Protein 38 g.
Pin Gather some friends customize your toppings and enjoy this easy sheet pan dinner any night of the week.