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.
I was thrilled when I first made these sheet pan burrito bowls for a busy weeknight dinner. It was so satisfying to see how quickly everything came together and how much my family loved creating their own bowls with all those fresh toppings.
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): For serving
Instructions
- Prep the sheet 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, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss the chicken pieces with the marinade.
- Assemble the pan:
- Arrange marinated chicken on one side of the sheet pan. Spread sliced bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side. Drizzle veggies lightly with olive oil, sprinkle with a pinch of salt and pepper.
- Roast:
- Roast 25 to 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 roasting, prepare rice and desired toppings.
- Assemble bowls:
- Divide rice among four bowls. Top with roasted chicken, vegetables, beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if desired.
Save My kids love building their own bowls and always argue over who gets the extra avocado slices!
Variations
Swap chicken for tofu or shrimp. Try quinoa or cauliflower rice for a lower-carb meal.
Allergy Info
Contains dairy, may contain gluten. To avoid gluten, choose appropriate tortillas and chips—always check packaged ingredients.
Nutrition Facts
Each serving contains around 500 calories, 16 g fat, 48 g carbs, and 38 g protein.
Save Enjoy this quick sheet pan burrito bowl whenever you need a flavorful dinner with minimal fuss. Your dinner table will love it!
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Marinate the chicken with olive oil, lime juice, and spices before roasting to lock in moisture and enhance flavor.
- → Can I substitute vegetables in this dish?
Yes, you can swap bell peppers and tomatoes for seasonal vegetables like zucchini or mushrooms for variety.
- → What is the best way to achieve tender roasted vegetables?
Roast vegetables with a light drizzle of olive oil and season with salt and pepper, stirring halfway through cooking for even tenderness.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or skip them altogether, and be mindful of any seasoning blends that may contain gluten.
- → Can I prepare this meal ahead of time?
Yes, the components keep well refrigerated for up to three days. Reheat gently to maintain texture and flavor.