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.
I first made these sheet pan chicken burrito bowls on a busy weeknight and was impressed by how quickly dinner came together. Each bowl is loaded with flavor, thanks to the simple marinade and fresh veggies.
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: For serving
- Tortilla chips or warm tortillas: Optional, for serving
Instructions
- Prep the oven:
- 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, pepper, and lime juice. Add chicken pieces and toss to coat.
- Arrange on sheet pan:
- Place chicken on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side. Drizzle vegetables lightly with olive oil and season 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 toppings.
- Assemble bowls:
- Divide rice between four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges as desired. Serve with tortilla chips or warm tortillas.
Pin Sharing these burrito bowls with my family always leads to fun taco nights around the dinner table. Everyone loves personalizing their bowl with toppings.
Flavor Variations
Try using shrimp or tofu instead of chicken for a seafood or vegetarian twist. Swap in quinoa or cauliflower rice if you want a lower-carb base.
Make-Ahead & Storage
All components can be prepped ahead for busy weeks. Store chicken, vegetables, and rice in separate containers and assemble bowls just before serving.
Allergen & Nutrition Info
This recipe contains dairy from cheese and sour cream. For gluten-free, choose appropriate tortillas or chips. Each serving has approximately 500 calories, 16 g fat, 48 g carbs, and 38 g protein.
Pin Serve right away while the chicken is juicy and the veggies are perfectly charred. Enjoy building your own burrito bowl masterpiece!