Pin 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 easy cleanup.
This recipe saved me countless busy weeknights: everything roasts together so my kitchen stays tidy, and the customizable toppings mean everyone gets their perfect bowl.
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
- For Serving: 2 cups cooked 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
- Prep the Sheet Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Marinate the Chicken:
- In a large bowl combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black 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 sprinkle with a pinch of 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, prepare rice and desired toppings.
- Assemble Bowls:
- Divide rice between four bowls. Top each 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 It Our family loves gathering around these burrito bowls, letting everyone pile on their favorite toppings and sneak in extra veggies with each bite.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons and cups, parchment paper or foil.
Allergen Information
Contains dairy (cheese, sour cream/Greek yogurt). May contain gluten if using flour tortillas or certain chips: for gluten free, use GF tortillas or omit. Always check packaged ingredients for hidden allergens.
Nutritional Information
Per serving (without optional toppings): calories 500, total fat 16 g, carbohydrates 48 g, protein 38 g.
Pin It Finish with a squeeze of fresh lime and sprinkle of cilantro for the brightest flavor. Enjoy the easy sheet pan cleanup!
Recipe FAQs
- → What is the best way to cook the chicken for this dish?
Marinate bite-sized chicken pieces in a blend of olive oil, chili powder, cumin, smoked paprika, garlic, onion powder, salt, pepper, and lime juice, then roast on a sheet pan at 425°F until cooked through and tender.
- → Can I use other proteins instead of chicken?
Yes, tofu or shrimp can be substituted and roasted similarly for a satisfying alternative to chicken in this dish.
- → How can I make this dish gluten-free?
Using gluten-free tortillas or chips and confirming all canned ingredients are gluten-free ensures the dish suits a gluten-free diet.
- → What are some good side options or toppings?
Shredded lettuce, cheese, salsa or pico de gallo, sour cream or Greek yogurt, avocado slices, fresh cilantro, and lime wedges enhance the flavors and texture.
- → How do I reheat leftovers without drying out the chicken?
Reheat gently in the oven or microwave covered with foil or a damp paper towel to retain moisture in the chicken and vegetables.
- → Can I prepare this dish ahead of time?
Yes, roasting the chicken and vegetables in advance and storing them refrigerated allows for quick assembly when ready to serve.