Save Sheet Pan Chicken Burrito Bowls bring together the vibrant flavors of Tex-Mex in one effortless meal. Juicy, spiced chicken pairs perfectly with roasted bell peppers, sweet corn, and black beans, all cooked on a single sheet pan for minimal cleanup. Topped with fresh avocado, shredded cheese, and zesty lime wedges, this dish is an easy weeknight winner that satisfies cravings and nourishes the body with protein and wholesome ingredients.
Save By roasting the chicken and vegetables together, the flavors meld beautifully while the spices create a smoky, savory profile. Fresh lime juice in the marinade adds brightness, contrasting with the creamy avocado and tangy sour cream served on top.
Ingredients
- For the Chicken & Marinade
1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime - For the Vegetables
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 medium red onion, sliced
1 cup (170 g) cherry tomatoes, halved
1 can (15 oz/425 g) black beans, drained and rinsed
1 cup (150 g) corn kernels (fresh, frozen, or canned) - For Serving
2 cups cooked rice (white, brown, or cauliflower rice)
1 cup shredded lettuce
1/2 cup shredded cheddar or Monterey Jack cheese
1/2 cup salsa or pico de gallo
1/4 cup sour cream or Greek yogurt
1 avocado, sliced
Fresh cilantro, chopped
Lime wedges
Tortilla chips or warm tortillas (optional)
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. While chicken and vegetables roast, prepare rice and toppings.
- 6. To assemble, 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.
Zusatztipps für die Zubereitung
For a more intense flavor, marinate the chicken for 30 minutes before roasting. Make sure to keep an eye on the vegetables and stir them halfway through cooking to ensure even roasting and prevent burning. Using fresh lime juice brightens the marinade and the finishing touches on the bowl.
Varianten und Anpassungen
Try swapping the chicken for tofu or shrimp to cater to different dietary preferences. Use quinoa or cauliflower rice as a lower-carb alternative. Add sliced jalapeños or a splash of hot sauce if you like more heat. This dish keeps well in the refrigerator for up to three days, making it an excellent option for leftovers.
Serviervorschläge
Serve your burrito bowls with warm tortillas or crunchy tortilla chips on the side. Garnish with additional fresh cilantro and lime wedges to enhance the fresh and zesty flavors. A dollop of sour cream or Greek yogurt adds creaminess, balancing the spice and char from the roasted ingredients.
Save This Sheet Pan Chicken Burrito Bowls recipe offers a wholesome, satisfying meal that’s packed with color, texture, and flavor. Perfect for feeding family or meal prepping for the week, it proves that easy can also be delicious and nutritious.
Recipe Guide
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and stay extra juicy. Adjust roasting time as needed for thicker pieces.
- → Are there vegetarian options?
Swap chicken for tofu or increase beans and veggies. Try adding mushrooms or squash for extra flavor.
- → What can I serve as a base besides rice?
Quinoa, cauliflower rice, or greens are great alternatives, offering varied textures and nutrition.
- → How can I make it gluten-free?
Choose gluten-free tortillas or omit them entirely. Double-check all packaged ingredients to confirm.
- → How do I store leftovers?
Store covered in the fridge for up to 3 days. Reheat in the microwave or oven; toppings are best added fresh.
- → What toppings go well?
Add cheese, salsa, sour cream, avocado, cilantro, and lime wedges. For heat, use jalapeños or hot sauce.