Save 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.
I first made these chicken burrito bowls on a busy weeknight and was amazed by the simplicity—everything came together on one pan saving me time and dishes.
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
- 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
- Preheat oven:
- Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Make marinade:
- 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 on sheet pan:
- Place 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 with olive oil and season lightly with salt and pepper.
- Roast:
- Roast for 25 to 30 minutes stirring vegetables halfway until chicken is fully cooked (internal temperature 165°F/74°C) and vegetables are tender and slightly charred.
- Prep toppings:
- While chicken and vegetables roast prepare rice and toppings as desired.
- Assemble bowls:
- Divide rice among bowls. Top with roasted chicken vegetables black beans and corn. Add shredded lettuce cheese salsa sour cream avocado cilantro and lime wedges to taste. Serve with tortilla chips or warm tortillas if desired.
Save This dish quickly became a favorite for family dinners and my kids love choosing their own toppings to build their 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 or Greek yogurt) and may contain gluten if using flour tortillas or some chips. Always check labels for hidden allergens.
Nutritional Information
Each serving provides approximately 500 calories 16 g fat 48 g carbohydrates and 38 g protein not including optional toppings.
Save Serve with fresh lime wedges and tortilla chips for a meal that's as fun to eat as it is easy to make.
Common Questions
- → What temperature should I roast the chicken and vegetables?
Preheat your oven to 425°F (220°C) for optimal roasting, yielding tender chicken and slightly charred vegetables.
- → Can I use other proteins instead of chicken?
Yes, tofu or shrimp are excellent alternatives that work well with the marinade and roasting method.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or omit them altogether and ensure toppings like chips are gluten-free.
- → What side options complement this dish?
Rice (white, brown, or cauliflower) pairs well, as do fresh toppings such as shredded lettuce, salsa, and avocado slices.
- → How should leftovers be stored?
Keep leftovers refrigerated in an airtight container for up to 3 days to maintain freshness.
- → Can I adjust the spice level?
Absolutely, add sliced jalapeños or a splash of hot sauce to increase heat according to your preference.