Save A vibrant all-in-one Tex-Mex inspired meal featuring juicy spiced chicken roasted vegetables and all your favorite burrito toppings easily prepared on a single sheet pan for effortless cleanup.
I first made these sheet pan chicken burrito bowls on a busy weeknight looking for a fun flavorful dinner that wouldn’t leave a mountain of dishes. The combination of roasted vegetables and spiced chicken instantly became a family favorite at our table.
Ingredients
- Boneless skinless chicken breasts: 1 lb (450 g) cut into bite-sized pieces
- Olive oil: 2 tbsp for marinade and drizzling vegetables
- 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 plus extra for vegetables
- 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
- Lime wedges: for serving
- Tortilla chips or warm tortillas (optional): as desired
Instructions
- Prepare oven and sheet 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 pan:
- Place 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 2530 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 chicken and vegetables roast prepare rice and other toppings.
- Assemble bowls:
- Divide rice between four bowls. Top with roasted chicken vegetables black beans and corn. Add lettuce cheese salsa sour cream avocado cilantro and lime wedges as desired. Serve with tortilla chips or warm tortillas if you like.
Save This recipe is always a hit with my family especially when we all build our own bowls together at the table. It’s a fun way to let everyone customize dinner to their taste.
Nutrition Information
Each serving (without optional toppings) contains approximately 500 calories 16 g total fat 48 g carbohydrates and 38 g protein. Values will vary with additions like cheese and chips.
Allergen & Dietary Notes
Contains dairy (cheese sour cream/Greek yogurt) and may contain gluten if serving with flour tortillas or certain chips. For gluten-free use gluten-free tortillas or omit and always check packaged ingredients for hidden allergens.
Variation Ideas
Try with tofu or shrimp instead of chicken or swap quinoa or cauliflower rice for a lower-carb bowl. Add jalapeños or hot sauce for more heat.
Save These sheet pan burrito bowls make dinner exciting easy and totally customizable. Enjoy the vibrant flavors and the quick cleanup afterward.
Recipe FAQs
- → What spices are used to season the chicken?
The chicken is seasoned with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice for a balanced smoky and tangy flavor.
- → Can this dish be made gluten-free?
Yes, by using gluten-free tortillas or omitting them entirely, this meal can be enjoyed gluten-free without compromising flavor.
- → What vegetables are roasted alongside the chicken?
Red and yellow bell peppers, red onion, cherry tomatoes, black beans, and corn are roasted to add color and sweetness.
- → Is it possible to substitute the chicken with other proteins?
Yes, tofu or shrimp can be used as alternatives to chicken, maintaining a protein-rich and satisfying meal.
- → How is the dish assembled after roasting?
Roast the chicken and vegetables, then serve over cooked rice. Top with shredded lettuce, cheese, salsa, sour cream or Greek yogurt, avocado slices, and fresh cilantro for full flavor.
- → What are some suggested toppings for extra flavor?
Adding sliced jalapeños or a dash of hot sauce can enhance the dish with a spicy kick.