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 tried sheet pan burrito bowls during a busy weeknight and was amazed how fast this meal came together without sacrificing flavor. The chicken is juicy the veggies get caramelized and the toppings make every bowl irresistible.
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 a pinch for vegetables
- Black pepper: 1/4 tsp
- Lime juice: Juice of 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 for serving
Instructions
- Prep the sheet pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- Marinate the chicken:
- In a large bowl combine olive oil chili powder cumin smoked paprika garlic powder onion powder salt pepper and lime juice. Add chicken and toss to coat.
- Arrange on the sheet pan:
- Place chicken on one side of the sheet pan. Spread bell peppers red onion cherry tomatoes black beans and corn on the other side. Drizzle vegetables with olive oil and season with salt and pepper.
- Roast:
- Roast in the oven for 25 30 minutes stirring vegetables halfway until chicken is cooked through and vegetables are tender and slightly charred.
- Prepare toppings:
- While roasting prepare rice and toppings.
- Assemble bowls:
- Divide rice among four bowls. Top with roasted chicken vegetables black beans and corn. Add lettuce cheese salsa sour cream avocado cilantro and lime wedges. Serve with tortilla chips or warm tortillas if desired.
Save Our whole family gathers around the table for build-your-own burrito bowls the kids love to customize their bowls and the adults enjoy a dinner that is both nutritious and satisfying.
Required Tools
Large rimmed sheet pan mixing bowls chefs knife cutting board measuring spoons and cups parchment paper or foil optional
Allergen Information
Contains dairy from cheese and sour cream or Greek yogurt may contain gluten if using flour tortillas or certain chips for gluten-free use certified gluten-free products or omit these items check packaged ingredients for hidden allergens
Nutritional Information
Per serving without optional toppings calories 500 total fat 16 g carbohydrates 48 g protein 38 g
Save This colorful meal brings Tex-Mex flavors to your weeknight dinner table with almost zero fuss and loads of fresh toppings.
Recipe Questions & Answers
- → How do I ensure the chicken stays juicy?
Marinate the chicken pieces in olive oil, lime juice, and spices before roasting. Avoid overcrowding the pan to allow even cooking and retain moisture.
- → Can I use other proteins instead of chicken?
Yes, tofu or shrimp can be substituted. Adjust cooking times accordingly to prevent overcooking.
- → What vegetables work best for roasting in this dish?
Bell peppers, red onion, cherry tomatoes, black beans, and corn create a balanced, colorful mix that roasts well and complements the chicken.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or omit chips. All other ingredients naturally contain no gluten.
- → Is it possible to prepare this meal ahead of time?
Yes, leftovers can be refrigerated for up to 3 days and reheated gently to maintain flavors and texture.
- → What sides pair well with this one-pan meal?
Served over rice or cauliflower rice, with toppings like shredded cheese, salsa, sour cream, and avocado to enhance taste and texture.