# Ingredients:
→ Chicken & Marinade
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 medium red onion, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1 can (15 ounces) black beans, drained and rinsed
16 - 1 cup corn kernels, fresh, frozen, or canned
→ Serving Suggestions
17 - 2 cups cooked rice (white, brown, or cauliflower rice)
18 - 1 cup shredded lettuce
19 - 1/2 cup shredded cheddar or Monterey Jack cheese
20 - 1/2 cup salsa or pico de gallo
21 - 1/4 cup sour cream or Greek yogurt
22 - 1 avocado, sliced
23 - Fresh cilantro, chopped
24 - Lime wedges
25 - Tortilla chips or warm tortillas (optional)
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper or aluminum foil for easier cleanup.
02 - In a large mixing bowl, blend olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken pieces and toss until completely coated.
03 - Place marinated chicken on one side of the sheet pan. On the opposite side, spread the bell peppers, red onion, cherry tomatoes, black beans, and corn in a single layer. Lightly drizzle vegetables with olive oil and season with a pinch of salt and pepper.
04 - Roast for 25 to 30 minutes, stirring vegetables halfway through, until chicken is cooked through (internal temperature 165 degrees Fahrenheit) and vegetables are tender with slight char.
05 - While chicken and vegetables roast, prepare rice and set aside all desired toppings such as lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges.
06 - Divide cooked rice evenly among four bowls. Top each with roasted chicken, vegetables, black beans, and corn. Finish with shredded lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges. Serve immediately with tortilla chips or warm tortillas if preferred.
