Save A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings prepared on a single sheet pan for effortless cleanup.
This dish has become a go-to in my house for busy weeknights. The flavors are bold, and everyone loves building their own bowl with their favorite toppings.
Ingredients
- For the Chicken & Marinade: 1 lb (450 g) boneless, skinless chicken breasts, 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
- For the Vegetables: 1 large red bell pepper, 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
- For Serving: 2 cups cooked rice (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: As desired
- Tortilla chips or warm tortillas (optional): As desired
Instructions
- Prep the Pan & Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for cleanup.
- Marinate Chicken:
- In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken and toss to coat evenly.
- Arrange Ingredients:
- 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 and a pinch of salt and pepper.
- Roast:
- Roast 25 to 30 minutes, stirring vegetables halfway, until chicken is cooked (internal temperature 165°F/74°C) and vegetables are tender and slightly charred.
- Prepare Toppings:
- While roasting, prepare rice and toppings.
- Assemble Bowls:
- Divide rice in bowls. Add chicken, vegetables, beans, and corn. Top with lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if desired.
Save My family loves gathering around the table to create their own burrito bowls. It is a fun way for picky eaters to choose what they love most.
Required Tools
Large rimmed sheet pan, mixing bowls, chef knife and cutting board, measuring spoons and cups, parchment paper or foil (optional).
Allergen Information
Contains dairy. May contain gluten if you use flour tortillas or certain chips. Use gluten free options if needed and always check packaged ingredients for allergens.
Nutritional Information
Per serving (without optional toppings): Calories 500, Total Fat 16 g, Carbohydrates 48 g, Protein 38 g.
Save This meal is perfect for busy nights and meal prep. Enjoy every bowlful with your favorite toppings.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness. Cut them into bite-sized pieces for even cooking.
- → Is this meal suitable for meal prep?
Absolutely. Prepare ingredients in advance and store leftovers refrigerated for up to 3 days for easy lunches.
- → How do I make this gluten-free?
Use gluten-free tortillas or chips, or omit them altogether. Always check labels on prepackaged items for gluten.
- → Can I substitute the chicken for another protein?
Yes, try tofu, shrimp, or steak strips for tasty variations. Adjust roasting time as needed for different proteins.
- → What toppings go well with these bowls?
Classic toppings include cheese, salsa, sour cream, avocado, lettuce, fresh cilantro, and lime. Customize as you wish.