# Components:
→ Chicken & Marinade
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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 ounces) black beans, drained and rinsed
16 - 1 cup corn kernels
→ 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 - Set oven temperature to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for simplified cleanup.
02 - In a large bowl, blend olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss chicken pieces until thoroughly coated.
03 - Place marinated chicken on one side of the sheet pan. Evenly distribute sliced bell peppers, red onion, cherry tomatoes, black beans, and corn on the remaining area. Drizzle vegetables lightly with olive oil and season with a pinch of salt and pepper.
04 - Transfer the sheet pan to the oven and roast for 25 to 30 minutes, stirring vegetables halfway through. Ensure chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with some caramelized edges.
05 - While chicken and vegetables roast, cook rice if not already prepared and set out all desired toppings for assembly.
06 - Divide cooked rice among four bowls. Add roasted chicken, vegetables, black beans, and corn. Top with shredded lettuce, cheese, salsa, sour cream, avocado slices, chopped cilantro, and lime wedges. Serve with tortilla chips or warm tortillas as desired.
