Save to Pinterest A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings prepared on a single sheet pan for easy cleanup.
I first made these sheet pan burrito bowls for a weeknight family dinner and they quickly became a favorite thanks to the bold flavors and how simple they are to put together. Everyone loved being able to personalize their bowl with different toppings.
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
- Juice of lime: 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
- Shredded cheddar or Monterey Jack cheese: 1/2 cup
- Salsa or pico de gallo: 1/2 cup
- Sour cream or Greek yogurt: 1/4 cup
- Avocado: 1, sliced
- Fresh cilantro: chopped
- Lime wedges: as needed
- Tortilla chips or warm tortillas: optional
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil.
- Marinate Chicken:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken pieces and toss to coat.
- Arrange on Sheet Pan:
- Place 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 with olive oil and season with salt and pepper.
- Roast:
- Roast for 25 to 30 minutes, stirring vegetables halfway, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly charred.
- Prepare Toppings:
- While chicken and vegetables roast, prepare rice and toppings.
- Assemble Bowls:
- Divide rice between four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, lime wedges, and serve with tortilla chips or tortillas if desired.
Save to Pinterest We like to set up all the toppings buffet-style so everyone can create their own burrito bowl just the way they like it. It makes dinner interactive and fun for both kids and adults.
Substitutions & Variations
Swap chicken for tofu or shrimp for a different protein. You can use quinoa or cauliflower rice for a lower-carb option or spice things up by adding sliced jalapeños or hot sauce.
Storage Tips
Leftover chicken and vegetables store well in the refrigerator for up to 3 days. Keep toppings such as lettuce and avocado separate until ready to serve.
Nutrition Info
Each serving (without optional toppings) has about 500 calories, 16 g fat, 48 g carbohydrates, and 38 g protein.
Save to Pinterest This dish is as colorful and nutritious as it is satisfying. Enjoy every bite!
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and provide extra juiciness. Adjust roasting time for larger pieces.
- → What veggies can I substitute or add?
Feel free to use zucchini, mushrooms, or swap peppers for your favorite seasonal vegetables.
- → How do I make this gluten-free?
Choose gluten-free tortillas or rice, and check chip packaging. Omit flour tortillas if needed.
- → Can I prepare components in advance?
Yes. Marinate chicken and chop veggies in advance to save prep time. Store separately until ready to cook.
- → What are good vegetarian options?
Substitute chicken with tofu, tempeh, or chickpeas. Adjust seasoning and roasting times as needed.
- → How do I store leftovers?
Store roasted chicken and vegetables in an airtight container in the fridge for up to 3 days.