Pin it A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings, easily prepared on a single sheet pan for effortless cleanup.
I first made these sheet pan chicken burrito bowls on a hectic Tuesday and was amazed at how the flavors came together with such little fuss—especially since everyone could build their own bowl just the way they liked.
Ingredients
- Boneless, skinless chicken breasts: Cut into bite-sized pieces.
- Olive oil: Used for chicken marinade and vegetables.
- Chili powder: Adds classic Tex-Mex heat.
- Ground cumin: For earthy depth.
- Smoked paprika: Lends a subtle smoky flavor.
- Garlic powder: Boosts savoriness.
- Onion powder: Complements the garlic.
- Salt: For seasoning.
- Black pepper: Adds mild spice.
- Lime juice: Brightens marinade.
- Red bell pepper: Sliced for roasting.
- Yellow bell pepper: Sliced for color.
- Red onion: Adds sweetness after roasting.
- Cherry tomatoes: Halved for juicy bursts.
- Black beans: Drained and rinsed.
- Corn kernels: Fresh, frozen, or canned.
- Cooked rice: White, brown, or cauliflower rice.
- Shredded lettuce: For crunchy topping.
- Shredded cheddar or Monterey Jack cheese: Classic burrito addition.
- Salsa or pico de gallo: Provides zest.
- Sour cream or Greek yogurt: Creamy garnish.
- Avocado: Sliced for richness.
- Fresh cilantro: Chopped for freshness.
- Lime wedges: For squeezing.
- Tortilla chips or warm tortillas: Optional for serving.
Instructions
- Prep the oven and pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Marinate the chicken:
- In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken pieces and toss to coat evenly.
- Arrange chicken and vegetables:
- Place chicken on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side. Drizzle vegetables lightly with olive oil, add a pinch of salt and pepper.
- Roast:
- Roast in oven 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 roasting, prepare rice and garnish ingredients like lettuce, cheese, salsa, sour cream, avocado, cilantro, lime wedges, and tortilla chips or tortillas.
- Assemble and serve:
- Divide rice among bowls. Top with roasted chicken, vegetables, beans, and corn. Add desired toppings and serve with chips or tortillas.
Pin it My family loves making these together, especially choosing their toppings, which brings everyone to the table excited and eager to dig in.
Recipe Variations
Swap out the chicken for tofu or shrimp, try with quinoa or cauliflower rice for a lighter option, or add jalapeños and hot sauce for extra heat.
Nutritional Information
Each serving (without optional toppings) provides about 500 calories, 16 g fat, 48 g carbohydrates, and 38 g protein.
Allergen Info & Tips
Contains dairy in cheese and sour cream/Greek yogurt. May contain gluten if using flour tortillas or certain chips. Always check labels when serving to those with allergies.
Pin it This colorful and easy meal brings everyone together, ready to create their own delicious bowl full of flavor.
Recipe Questions & Answers
- → What temperature is best for roasting the chicken and vegetables?
Preheat your oven to 425°F (220°C) to ensure the chicken cooks through while the vegetables become tender with a slight char.
- → Can I substitute the chicken with another protein?
Yes, tofu or shrimp work well as alternatives and can be seasoned similarly for a flavorful twist.
- → How can I keep the dish gluten-free?
Use gluten-free tortillas or chips, or simply omit them to maintain a gluten-free meal.
- → What sides complement these bowls best?
Serve with cooked rice, shredded lettuce, salsa, sour cream, avocado slices, and fresh cilantro for a balanced meal.
- → Is it possible to make this meal ahead of time?
Yes, leftovers keep well refrigerated for up to 3 days, making it ideal for meal prep.