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. This sheet pan method makes meal time streamlined and cleanup simple so you can enjoy more flavor with less fuss.
I first made these sheet pan chicken burrito bowls on a busy weeknight, and they instantly became a household favorite. The flexibility to swap out proteins and toppings means everyone gets their perfect bowl with very little effort.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp (for marinade and drizzling veggies)
- 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: 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 (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, to taste
- Lime wedges: for serving
- Tortilla chips or warm tortillas: optional, for serving
Instructions
- Prep & Marinate Chicken:
- Preheat oven to 425°F (220°C). In a bowl, blend olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken pieces in marinade to coat.
- Arrange Ingredients:
- Line a large rimmed sheet pan with parchment paper or foil. Place chicken on one side. Spread bell peppers, onion, tomatoes, black beans, and corn on the other side. Drizzle veggies with olive oil and season with salt and pepper.
- Roast:
- Roast in oven for 25 to 30 minutes, stirring vegetables halfway. Chicken should reach 165°F (74°C) and veggies become tender and slightly charred.
- Prepare Toppings:
- While roasting, prep rice, cheese, lettuce, salsa, sour cream, avocado, cilantro, and lime wedges.
- Assemble Bowls:
- Divide rice among bowls. Top with roasted chicken, vegetables, black beans, and corn. Add chosen toppings. Serve with tortilla chips or warm tortillas if desired.
Save This meal is a hit every time we gather for game night or a casual weekend dinner. Everyone enjoys customizing their bowl and sharing laughs over the colorful spread.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife and cutting board, measuring spoons and cups, parchment paper or foil (optional)
Allergen Information
Contains dairy if cheese or sour cream/Greek yogurt is used. May contain gluten if using flour tortillas or certain chips. For gluten-free diets, select approved ingredients and always check labels.
Nutritional Information
Per serving (without optional toppings): Calories: 500, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 38 g
Save Mix and match your favorite toppings and enjoy the flavor-packed burrito bowls. This recipe delivers a nutritious and satisfying dinner that is sure to please everyone at the table.