A vibrant Tex-Mex meal featuring spiced chicken, roasted veggies, black beans, and fresh toppings, all on one pan.
# Components:
→ 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)
# Preparation steps:
01 - Set oven to 425°F and line a large rimmed sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken pieces and toss until evenly coated.
03 - Place the marinated chicken on one side of the sheet pan. Spread sliced 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 in the preheated oven for 25 to 30 minutes, stirring the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender with slight charring.
05 - While roasting, cook the rice and prepare the desired toppings such as shredded lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges.
06 - Divide the cooked rice evenly among four bowls. Top each with roasted chicken, vegetables, black beans, and corn. Add selected toppings and serve with tortilla chips or warm tortillas if desired.
