Sheet Pan Chicken Burrito Bowls (Print Version)

A vibrant meal with juicy spiced chicken, roasted vegetables, beans, and corn served over rice with fresh toppings.

# Ingredient List:

→ Chicken & Marinade

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp 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 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned)

→ 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)

# Recipe Steps:

01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - 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 evenly.
03 - Place the chicken on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn evenly on the other side. Drizzle vegetables lightly with olive oil and season with salt and pepper.
04 - Roast for 25 to 30 minutes, stirring the vegetables halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender with slight charring.
05 - While roasting, prepare cooked rice and desired toppings including shredded lettuce, cheese, salsa, sour cream or Greek yogurt, avocado, cilantro, and lime wedges.
06 - Divide cooked rice among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Finish with shredded lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if desired.

# Expert Suggestions:

01 -
  • One-pan simplicity for quick prep and cleanup
  • Customizable with your favorite toppings and diet-friendly substitutions
02 -
  • For a gluten-free version use gluten-free tortillas or omit flour wraps.
  • Leftovers keep well refrigerated for up to 3 days perfect for meal prep.
03 -
  • Cut vegetables and chicken into similar sizes for even roasting.
  • Let everyone assemble their bowl to suit their favorite toppings for a personalized dinner.
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