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.
The first time I made these sheet pan chicken burrito bowls, my kitchen stayed remarkably tidy and my family loved adding their own toppings for a personalized dinner experience.
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, as desired
- Lime wedges: For serving
- Tortilla chips or warm tortillas: Optional
Instructions
- Prep Oven and 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.
- Layer Ingredients:
- Arrange chicken on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side in an even layer. Drizzle vegetables with olive oil and season with salt and pepper.
- Roast:
- Roast for 25-30 minutes, stirring vegetables halfway through. Chicken should reach internal temperature 165°F (74°C) and vegetables should be tender.
- Prepare Toppings:
- While chicken and vegetables roast, prepare rice and toppings.
- Assemble Bowls:
- Divide rice between bowls. Top with roasted chicken, vegetables, black beans, and corn. Add shredded lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas as desired.
Save Serving these burrito bowls family-style lets everyone pick their favorites, adding laughter and stories around the dinner table.
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 certain chips. For gluten-free, opt for certified GF tortillas or chips or omit them. Always check packaged ingredient labels for hidden allergens.
Nutritional Information
Per serving, without optional toppings: Calories: 500, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 38 g
Save These sheet pan chicken burrito bowls are sure to become a weeknight favorite for their convenience and bold flavor. Enjoy customizing with your favorite toppings every time!
Recipe FAQs
- → What is the best way to marinate the chicken?
Combine olive oil with chili powder, cumin, smoked paprika, garlic and onion powders, salt, pepper, and lime juice. Toss chicken pieces to coat evenly before roasting.
- → Can I substitute the chicken with another protein?
Yes, tofu or shrimp work well as alternatives. Adjust cooking time accordingly to ensure proper doneness.
- → How do I ensure the vegetables are tender but not overcooked?
Roast them alongside the chicken for about 25–30 minutes, stirring halfway through to promote even cooking and a slight char.
- → What types of rice pair best with this dish?
White, brown, or cauliflower rice are excellent choices, each adding unique texture and flavor to the bowls.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or omit chips entirely. Double-check all packaged ingredients to avoid hidden gluten sources.
- → What toppings complement the chicken and vegetables?
Shredded lettuce, cheese, salsa or pico de gallo, sour cream or Greek yogurt, sliced avocado, fresh cilantro, and lime wedges enhance the flavors beautifully.