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 love making these sheet pan chicken burrito bowls for busy weeknights because everyone can add their favorite toppings and it always feels fun but easy. The convenience of prepping everything on one pan makes it a total go-to in my house.
Ingredients
- Chicken & Marinade: 1 lb (450 g) boneless skinless chicken breasts (cut bite-sized) 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
- 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 rinsed) 1 cup (150 g) corn kernels (fresh frozen or canned)
- For Serving: 2 cups cooked rice (white brown or cauliflower) 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
- Preheat & Prep 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.
- Arrange on Sheet Pan:
- 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.
- Roast:
- 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.
- Prepare Toppings:
- While chicken and vegetables roast prepare rice and toppings.
- Assemble Bowls:
- 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.
Save My family loves gathering around the table and building their own burrito bowls making it a fun and interactive dinner night for everyone.
Notes & Variations
For extra flavor add sliced jalapeños or a dash of hot sauce. Substitute the chicken with firm tofu or shrimp for a different protein or swap rice for quinoa or cauliflower rice for a lower-carb version.
Required Tools
Large rimmed sheet pan mixing bowls chefs knife and cutting board measuring spoons and cups parchment paper or foil (optional).
Nutritional Information
Each serving (without optional toppings) supplies about 500 calories 16 g fat 48 g carbohydrates and 38 g protein—making it a balanced meal choice.
Save Sheet pan chicken burrito bowls are your answer to a healthy flavorful meal with barely any cleanup needed. Enjoy customizing every bite!
Recipe FAQs
- → How do I ensure chicken stays juicy when roasting?
Use a marinade with olive oil, lime juice, and spices to keep the chicken moist. Avoid overcooking by roasting until the internal temperature reaches 165°F (74°C).
- → Can I substitute chicken with other proteins?
Yes, tofu or shrimp can be used as alternatives. Adjust cooking times accordingly to avoid overcooking delicate proteins.
- → What are good side options for this dish?
Serve with warm tortillas or tortilla chips for crunch, or add a fresh salad to complement the roasted elements.
- → How to make this dish gluten-free?
Choose gluten-free tortillas or omit them entirely and check that canned ingredients do not contain gluten additives.
- → Is it possible to prepare this dish ahead of time?
Yes, roast the chicken and vegetables in advance, store refrigerated for up to three days, and assemble bowls when ready to serve.