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 tried making a big batch of these sheet pan chicken burrito bowls on a busy weeknight after work and it made dinner so stress-free we now make it monthly. All the flavors come together right on the pan and I love how adaptable it is for different diets and preferences in my family.
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: 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
- Lime wedges
- Tortilla chips or warm tortillas: optional
Instructions
- Prep the 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 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 ingredients:
- 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.
- Prep toppings:
- While chicken and vegetables roast prepare rice and toppings.
- Assemble burrito bowls:
- 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.
Save We often add a few extra lime wedges to the table for everyone to squeeze over their bowls it's always fun to let each person build their favorite version. Last time my kids even helped arrange the toppings which made dinner extra special.
Required Tools
Large rimmed sheet pan mixing bowls chef's knife and cutting board measuring spoons and cups and parchment paper or foil for easy cleanup.
Allergen Information
Contains dairy (cheese sour cream/Greek yogurt) and may contain gluten if serving with flour tortillas or certain chips. For gluten-free use gluten-free tortillas/chips or omit and always check packaged ingredients for hidden allergens.
Nutritional Information (per serving)
Calories: 500 Total Fat: 16 g Carbohydrates: 48 g Protein: 38 g (without optional toppings).
Save Sheet pan chicken burrito bowls bring effortless flavor to your table and are a breeze to clean up afterward. Mix and match toppings for everyone's perfect bowl every time.
Recipe Guide
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp work well as alternatives for variations in taste and texture.
- → How do I keep vegetables tender but slightly charred?
Roast the vegetables alongside chicken at 425°F, stirring halfway to encourage even cooking and light charring.
- → What are good low-carb options for rice?
Cauliflower rice or quinoa can replace traditional rice for a lower-carb meal without sacrificing texture.
- → Can this be made gluten-free?
Yes, by using gluten-free tortillas or skipping chips, the dish can easily accommodate gluten-free diets.
- → How can I add more heat to the dish?
Incorporate sliced jalapeños or a dash of hot sauce either during roasting or as a topping to enhance spiciness.
- → What’s the best way to ensure chicken is fully cooked?
Roast until the internal temperature reaches 165°F (74°C), ensuring it’s juicy and safe to eat.