# Components:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp 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 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned)
→ For Serving
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°F. Line a large rimmed sheet pan with parchment paper or foil.
02 - In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken pieces in mixture until evenly coated.
03 - Place chicken on one side of the sheet pan. On the other side, spread bell peppers, red onion, cherry tomatoes, black beans, and corn evenly. Drizzle vegetables lightly with olive oil and season with salt and pepper.
04 - Roast for 25 to 30 minutes, stirring vegetables halfway through, until chicken reaches 165°F internal temperature and vegetables are tender with slight charring.
05 - While roasting, prepare rice and desired toppings including lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges.
06 - Divide rice among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges as desired. Serve with tortilla chips or warm tortillas if preferred.
