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.
I absolutely love making sheet pan dinners on busy weeknights especially since everyone in my family gets to build their own burrito bowl just the way they like it. The juicy chicken and roasted veggies always disappear fast!
Ingredients
- Boneless skinless chicken breasts: 1 lb (450 g) cut into bite-sized pieces
- Olive oil: 2 tbsp for marinade
- Chili powder: 2 tsp for flavor
- Ground cumin: 1 tsp for warmth
- Smoked paprika: 1 tsp for smoky depth
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp plus more to taste
- Black pepper: 1/4 tsp
- Lime juice: from 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 choose 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 to serve
- Lime wedges: for serving
- Tortilla chips or warm tortillas: optional for serving
Instructions
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Prepare 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 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 lightly with olive oil and season with a pinch of 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 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 cilantro and lime wedges. Serve with tortilla chips or warm tortillas if you like.
Save The kids love using extra chips for scooping and everyone usually goes back for seconds. Sheet pan burrito bowls are now a regular hit at our family dinners!
Required Tools
Large rimmed sheet pan mixing bowls chefs knife cutting board measuring spoons and cups and parchment paper or foil (optional).
Allergen Information
Contains dairy (cheese sour cream/Greek yogurt) and may contain gluten if using flour tortillas or certain chips. Always check packaged ingredients for hidden allergens.
Nutritional Information
Per serving without toppings: Calories 500 Total Fat 16 g Carbohydrates 48 g Protein 38 g.
Save This delicious sheet pan meal brings bright flavor and colorful variety to any dinner table. Enjoy customizing every bowl with your favorite toppings!
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Marinate the chicken with olive oil, lime juice, and spices to lock in moisture before roasting on the sheet pan.
- → Can I substitute the vegetables used?
Yes, bell peppers, onions, and tomatoes can be swapped for other vegetables like zucchini or mushrooms depending on preference.
- → What’s the best way to get a slightly charred finish on the veggies?
Roast the vegetables at 425°F, stirring halfway through, until tender and edges develop a light char.
- → How can the dish be made gluten-free?
Use gluten-free tortillas or omit tortilla chips. The main ingredients are naturally gluten-free.
- → What can I use instead of rice for a lower-carb option?
Cauliflower rice or quinoa are excellent grain alternatives that keep the dish light and nutritious.