Save to Pinterest 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 because it combines bold flavors with convenience I love how everything cooks together and tastes freshly made.
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:
- Tortilla chips or warm tortillas: optional
Instructions
- Preheat and prepare sheet pan:
- Preheat oven to 425°F (220°C) Line a large rimmed sheet pan with parchment paper or foil for easy cleanup
- Marinate 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 ingredients:
- 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 with olive oil and season with 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 sides:
- While roasting prepare rice and toppings
- Assemble bowls:
- Divide rice between four bowls Top with roasted chicken vegetables black beans and corn Add shredded lettuce cheese salsa sour cream avocado cilantro and lime wedges Serve with chips or warm tortillas if desired
Save to Pinterest Making this meal brings the family together every week sharing stories while enjoying fresh Tex-Mex flavors loaded with wholesome ingredients.
Tips for Leftovers
Leftover burrito bowls keep well refrigerated for up to 3 days and reheat easily making them perfect for quick lunches.
Dietary Modifications
Use gluten-free tortillas or omit to keep the recipe gluten-free Replace rice with quinoa or cauliflower rice for low-carb options.
Essential Tools
Large rimmed sheet pan mixing bowls chefs knife cutting board measuring spoons and cups parchment paper or foil are needed to prepare this recipe.
Save to Pinterest This sheet pan chicken burrito bowl is the perfect fast and flavorful weeknight meal that you can customize to your taste.