Save 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 chicken burrito bowls on a busy weeknight, and my family was amazed by how easy and colorful dinner could be. From that evening on, they've become our go-to for healthy, flavor-packed meals that everyone can build their own way.
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: for serving
- Tortilla chips or warm tortillas: optional
Instructions
- Prepare Sheet Pan:
- Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil.
- Marinate Chicken:
- In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken pieces in marinade.
- Arrange Ingredients:
- Place marinated chicken on one side of the sheet pan. On the other side, spread out bell peppers, red onion, cherry tomatoes, black beans, and corn. Drizzle with olive oil and season lightly with salt and pepper.
- Roast:
- Roast for 25 to 30 minutes, stirring vegetables halfway, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and lightly charred.
- Prepare Bowls:
- While chicken and vegetables roast, prepare rice and toppings.
- Assemble & Serve:
- Divide rice among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges as desired. Serve with tortilla chips or tortillas if you like.
Save Sometimes we gather around the table and everyone creates their own burrito bowl masterpiece. It's a fun way to bring everyone together and let each person add what they love most.
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 (cheese, sour cream or Greek yogurt). May contain gluten if using flour tortillas or some chips. For gluten-free, use verified gluten-free options or omit tortillas/chips. Always check packaged ingredients.
Nutritional Information
Each serving (without optional toppings) contains approximately: 500 calories, 16 g total fat, 48 g carbohydrates, 38 g protein.
Save Enjoy crafting your perfect chicken burrito bowl—every bite is packed with color and flavor. Leftovers make for a delicious quick lunch the next day.
Common Questions
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp can be used instead of chicken for variation, offering different textures and flavors.
- → What rice options pair well with this dish?
White, brown, or cauliflower rice all complement the flavors and provide versatile base choices.
- → How do I make this dish gluten-free?
Use gluten-free tortillas or chips and ensure all seasonings are gluten-free to maintain a gluten-free meal.
- → Can I add heat to this dish?
Yes, adding sliced jalapeños or hot sauce enhances the spiciness according to your preference.
- → What is the best way to roast the vegetables?
Roast evenly spread bell peppers, red onion, cherry tomatoes, black beans, and corn on a sheet pan, stirring halfway for tender, slightly charred results.