# Components:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 medium red onion, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned)
→ For Serving
17 - 2 cups cooked rice (white, brown, or cauliflower rice)
18 - 1 cup shredded lettuce
19 - 1/2 cup shredded cheddar or Monterey Jack cheese
20 - 1/2 cup salsa or pico de gallo
21 - 1/4 cup sour cream or Greek yogurt
22 - 1 avocado, sliced
23 - Fresh cilantro, chopped
24 - Lime wedges
25 - Tortilla chips or warm tortillas (optional)
# Method:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - 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 evenly.
03 - Place chicken on one side of the sheet pan. On the other side, arrange bell peppers, red onion, cherry tomatoes, black beans, and corn in a single layer. Drizzle vegetables lightly with olive oil and season with salt and pepper.
04 - Roast in the oven for 25 to 30 minutes, stirring the vegetables halfway through. Cook until chicken reaches an internal temperature of 165°F and vegetables are tender with slight char.
05 - While the chicken and vegetables roast, prepare rice and gather toppings such as shredded lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges.
06 - Divide cooked rice equally among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add desired toppings and serve with tortilla chips or warm tortillas if preferred.
