Save It 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 first made these sheet pan burrito bowls for my family, everyone loved piling on their own toppings. This recipe makes dinner night fun and stress-free thanks to its simple prep.
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 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: as desired
- Tortilla chips or warm tortillas: optional
Instructions
- Preheat oven:
- Set oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- Prepare marinade:
- In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken pieces and toss to coat.
- Arrange chicken and vegetables:
- Spread chicken on one side of the sheet pan. On the other side, layer bell peppers, red onion, cherry tomatoes, black beans, and corn. Drizzle vegetables with olive oil and season with salt and pepper.
- Roast:
- Bake for 25–30 minutes, stirring vegetables halfway, until chicken is cooked through (165°F/74°C) and vegetables are tender and a little charred.
- Prep toppings:
- Prepare rice and toppings while chicken and vegetables roast.
- Assemble bowls:
- Divide rice into four bowls. Top with roasted chicken, veggies, 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 This is a go-to dinner for busy weeknights in our home especially when everyone craves something flavorful. Even picky eaters enjoy customizing their own bowl.
Required Tools
Large rimmed sheet pan mixing bowls chefs knife cutting board measuring spoons and cups parchment paper or foil (optional)
Allergen Information
Contains dairy (cheese sour cream/Greek yogurt). May contain gluten (if using flour tortillas or certain chips). Use gluten-free options as needed and always check packaged ingredients for allergens.
Nutritional Information
Calories: 500 Total Fat: 16 g Carbohydrates: 48 g Protein: 38 g (per serving without optional toppings)
Save It Try this recipe for a fuss-free flavorful dinner that brings everyone together. Clean up is easy so you can enjoy more time at the table.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well. Adjust the cooking time as needed since thighs may require a few extra minutes for full doneness.
- → How do I make this gluten-free?
Opt for gluten-free tortillas or chips, or skip them. Double-check packaged ingredients for potential gluten contaminants.
- → What can I substitute for dairy toppings?
Try using plant-based cheese or yogurt alternatives, or simply omit cheese and sour cream for a dairy-free option.
- → Which vegetables work best?
Bell peppers, onions, tomatoes, black beans, and corn provide great flavor and texture. Feel free to add zucchini or mushrooms.
- → How do I store and reheat leftovers?
Cool and refrigerate in airtight containers for up to three days. Reheat in a microwave or oven until warmed through.
- → Can I prepare ingredients ahead?
Yes, chop veggies and mix marinade in advance. Store separately, then assemble and roast when ready to eat.