# What You Need:
→ Chicken and 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)
→ 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 chopped cilantro
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 for easy cleanup.
02 - 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 thoroughly.
03 - Place chicken on one side of the sheet pan. On the opposite side, spread sliced 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 an internal temperature of 165°F and vegetables are tender with slight charring.
05 - While roasting, prepare rice and desired toppings such as lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges.
06 - Divide cooked rice among four bowls. Top evenly with roasted chicken, vegetables, black beans, corn, and toppings. Serve with tortilla chips or warm tortillas if desired.
