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.
This sheet pan chicken burrito bowl has become my go-to for busy weeknights. I love how the whole family can build their own bowl with the fixings they enjoy most.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp
- 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
- 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
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- Marinate Chicken:
- Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Add chicken and toss to coat.
- Arrange Chicken and Vegetables:
- Place chicken on one side of the sheet pan. Spread bell peppers, onion, tomatoes, black beans, and corn on the other side. Drizzle vegetables with olive oil and season with salt and pepper.
- Roast:
- Roast for 25–30 minutes, stirring vegetables halfway through, until chicken is cooked through and vegetables are slightly charred.
- Prepare Toppings:
- While everything roasts, prepare rice and toppings.
- Assemble Bowls:
- Divide rice between bowls. Top with roasted chicken, vegetables, beans, corn, lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime. Serve with chips or tortillas if desired.
Save We love making these burrito bowls for Friday movie night. Everyone gets excited to layer on their favorite toppings and it always disappears fast.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife and cutting board, measuring spoons and cups, parchment paper or foil (optional)
Allergen Information
Contains dairy (cheese, sour cream/Greek yogurt), may contain gluten if using flour tortillas or certain chips. For gluten-free, use gluten-free tortillas/chips or omit. Always check packaged ingredients.
Nutritional Information
Calories: 500, Total Fat: 16 g, Carbohydrates: 48 g, Protein: 38 g per serving (without optional toppings)
Save Enjoy this colorful meal hot from the oven with a squeeze of lime. The simple sheet pan technique makes dinner fast and delicious.
Kitchen Q&A
- → What is the best way to ensure the chicken stays juicy?
Coating the chicken in the marinade with olive oil, spices, and lime juice helps lock in moisture while roasting for tender, flavorful bites.
- → Can I substitute the vegetables used in this dish?
Absolutely! You can swap bell peppers, tomatoes, or corn with zucchini, mushrooms, or your favorite seasonal veggies.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) and appear opaque with no pink inside.
- → What are good serving options for the bowls?
Serve over cooked rice, cauliflower rice, or quinoa and add toppings like shredded lettuce, cheese, fresh avocado, salsa, and lime wedges.
- → Can this dish be made gluten-free?
Yes, by using gluten-free tortilla chips or omitting tortillas altogether, this dish fits a gluten-free diet.
- → What cooking tools do I need for this meal?
A large rimmed sheet pan for roasting, mixing bowls for the marinade, and basic knives and measuring tools are all required.