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.
This recipe quickly became a family favorite for busy weeknights because it's flavorful, filling, and customizable.
Ingredients
- 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
- 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 fresh frozen or canned
- For Serving: 2 cups cooked rice white brown or cauliflower 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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Step 2:
- 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.
- Step 3:
- 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 season with a pinch of salt and pepper.
- Step 4:
- Roast for 25 30 minutes stirring vegetables halfway through until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly charred.
- Step 5:
- While chicken and vegetables roast prepare rice and toppings.
- Step 6:
- To assemble divide rice between four bowls. Top 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.
Save We love gathering around the table with these bowls especially on busy nights when everyone wants something delicious but quick.
Notes
For extra flavor add sliced jalapeños or a dash of hot sauce. Substitute chicken with tofu or shrimp for variation. Use quinoa or cauliflower rice for a lower-carb version.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife and cutting board, measuring spoons and cups, parchment paper or foil (optional).
Allergen Information
Contains dairy (cheese sour cream/Greek yogurt). May contain gluten if serving with flour tortillas or certain chips. Always check packaged ingredients for hidden allergens.
Save This delicious sheet pan burrito bowl recipe is a versatile and simple way to enjoy a nutritious Tex-Mex meal any night of the week.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Coating the chicken in olive oil and spices before roasting helps lock in moisture. Avoid overcooking by checking for an internal temperature of 165°F (74°C).
- → Can I use other vegetables besides bell peppers?
Yes, vegetables like zucchini, mushrooms, or zucchini work well and can be roasted alongside the other ingredients for added variety.
- → What rice types work best for this dish?
White, brown, or cauliflower rice all complement the roasted chicken and vegetables nicely, depending on your preference or dietary needs.
- → How do I make this dish gluten-free?
Use gluten-free tortillas or chips if desired, or serve without them to keep the meal naturally gluten-free.
- → Can I prepare this dish ahead of time?
Yes, leftovers can be refrigerated for up to three days and reheated gently for easy meals later in the week.