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 love making these sheet pan chicken burrito bowls when I want a colorful hearty dinner that comes together quickly with minimal mess. The savory aroma filling the kitchen reminds me of bustling Mexican eateries and always brings my family to the table with anticipation.
Ingredients
- Boneless skinless chicken breasts: 1 lb (450 g) cut into bite-sized pieces
- Olive oil: 2 tbsp used for marinade and drizzling
- Chili powder: 2 tsp for spice and depth
- Ground cumin: 1 tsp adds earthiness
- Smoked paprika: 1 tsp for a subtle smoky flavor
- Garlic powder: 1/2 tsp enhances savoriness
- Onion powder: 1/2 tsp for subtle sweetness
- Salt: 1/2 tsp for seasoning
- Black pepper: 1/4 tsp for mild heat
- Lime juice: Juice of 1 lime for brightness
- 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
- Rice: 2 cups cooked 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 for garnish
- Lime wedges: For serving
- Tortilla chips or warm tortillas: Optional for dipping or wrapping
Instructions
- Preheat and Prepare 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 on Sheet Pan:
- 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.
- Prepare Toppings:
- While chicken and vegetables roast prepare rice and toppings.
- Assemble Bowls:
- To assemble 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.
Pin It We often enjoy these burrito bowls during busy weeknights gathered around the table chatting about our day while assembling our perfect bowls with everyone choosing their favorite toppings.
Allergen & Dietary Information
Contains dairy from cheese and sour cream/Greek yogurt. For gluten-free use gluten-free tortillas or chips or omit them completely. Always double-check packaged ingredients for hidden allergens to keep the meal safe for everyone.
Serving Suggestions
Pair these bowls with extra salsa fresh lime and tortilla chips for a festive touch or add jalapeños if you enjoy more heat. For lighter fare swap in cauliflower rice for a low-carb version without sacrificing flavor.
Nutritional Info
Each serving (without optional toppings) provides roughly 500 calories 16 g fat 48 g carbohydrates and 38 g protein—making this dish both satisfying and nourishing for active days.
Pin It This easy sheet pan meal brings vibrant flavor to the dinner table with minimal effort. Make it your own by mixing and matching your favorite garnishes every time you serve it.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Marinate the chicken with spices and lime juice before roasting, and cook until it reaches an internal temperature of 165°F (74°C) to keep it tender and moist.
- → Can I substitute vegetables in this dish?
Yes, you can swap bell peppers and tomatoes with zucchini, mushrooms, or any preferred veggies that roast well alongside the chicken.
- → What cooking method is used in this dish?
Sheet pan roasting allows chicken and vegetables to cook evenly together, developing a smoky char while keeping prep and cleanup minimal.
- → How can I make this meal gluten-free?
Use gluten-free tortillas or serve without them, and ensure any chips or toppings are certified gluten-free to avoid cross-contamination.
- → Are there protein alternatives recommended?
Tofu or shrimp can replace chicken, offering variation while maintaining a high-protein and flavorful dish.
- → What rice options work best with this dish?
White, brown, or cauliflower rice are all suitable and can be chosen based on preference for texture and carb content.