Save 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 effortless cleanup.
When I first made these sheet pan chicken burrito bowls, my family loved how all the colors and flavors came together so simply. We had fun mixing and matching toppings and everyone found their favorite bowl combo.
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
- 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: to serve
- Tortilla chips or warm tortillas: optional
Instructions
- Prep 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:
- 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.
- Roast:
- 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.
- Prep 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 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 This is now a go-to dinner on busy weeknights since everyone can build their own bowl and leftovers taste just as great the next day.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife, cutting board, measuring spoons and cups, parchment paper or foil
Allergen Information
Contains dairy in cheese and sour cream/Greek yogurt. May contain gluten if served with flour tortillas or certain chips. Use certified gluten-free options as needed and always double-check ingredients.
Nutritional Information
Each serving (without optional toppings) provides about 500 calories, 16 g fat, 48 g carbohydrates, and 38 g protein.
Save Try these bowls for your next family meal—they are sure to be a hit and make cleanup a breeze!
Kitchen Guide
- → Can I substitute the chicken with another protein?
Yes, tofu or shrimp work well as alternatives and can be cooked alongside the vegetables with similar timing.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or omit them entirely. Also, ensure any store-bought ingredients like salsa or spice blends are labeled gluten-free.
- → What rice options work best with this dish?
White, brown, or cauliflower rice all complement the flavors nicely depending on your preference or dietary needs.
- → Can I add heat to this dish?
Absolutely. Sliced jalapeños, hot sauce, or a pinch of cayenne pepper can be added to the marinade or served on the side.
- → How should leftovers be stored?
Store leftovers in an airtight container refrigerated for up to three days. Reheat thoroughly before serving.