Pin Sheet Pan Chicken Burrito Bowls bring vibrant Tex-Mex flavors to your table with minimal fuss. Juicy, spiced chicken paired with roasted colorful vegetables and classic burrito toppings come together in one easy sheet pan meal. Perfect for busy weeknights, this recipe offers a balanced, high-protein dish full of fresh ingredients and bold tastes—all with effortless cleanup.
Pin This recipe is a crowd-pleaser whether served for family dinners or meal prepping lunches. The magic lies in the perfect roast of tender chicken and caramelized veggies, complemented by creamy avocado and zesty lime that brighten every bite.
Ingredients
- For the Chicken & Marinade: 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; juice of 1 lime
- For the Vegetables: 1 large red bell pepper, sliced; 1 large yellow bell pepper, sliced; 1 medium red onion, sliced; 1 cup (170 g) cherry tomatoes, halved; 1 can (15 oz/425 g) black beans, drained and rinsed; 1 cup (150 g) corn kernels (fresh, frozen, or canned)
- For Serving: 2 cups cooked rice (white, brown, or cauliflower rice); 1 cup shredded lettuce; 1/2 cup shredded cheddar or Monterey Jack cheese; 1/2 cup salsa or pico de gallo; 1/4 cup sour cream or Greek yogurt; 1 avocado, sliced; fresh cilantro, chopped; lime wedges; tortilla chips or warm tortillas (optional)
Instructions
- 1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- 2. 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.
- 3. Arrange 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.
- 4. Roast for 25–30 minutes, stirring vegetables halfway through, until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly charred.
- 5. While chicken and vegetables roast, prepare rice and toppings.
- 6. To assemble, divide rice between four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add shredded lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges as desired. Serve with tortilla chips or warm tortillas if you like.
Zusatztipps für die Zubereitung
For an extra kick, add sliced jalapeños or a dash of hot sauce to the bowl. Roasting the vegetables evenly by stirring halfway enhances caramelization and flavor.
Varianten und Anpassungen
You can swap chicken for tofu or shrimp to modify the protein. For a lower-carb option, try quinoa or cauliflower rice instead of regular rice. Gluten-free diets are supported by using gluten-free tortillas or omitting the chips.
Serviervorschläge
Serve your burrito bowls with shredded lettuce, cheddar or Monterey Jack cheese, fresh salsa, creamy sour cream or Greek yogurt, sliced avocado, and chopped cilantro. Add lime wedges for an extra burst of freshness and tortilla chips or warm tortillas on the side to complete the meal.
Pin This recipe is designed to be approachable without sacrificing bold flavors, making it a perfect staple for your dinner rotation. Leftovers store well refrigerated for up to three days, letting you enjoy these flavorful burrito bowls throughout the week.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and offer added juiciness and flavor. Adjust cooking time if needed.
- → Are there vegetarian options?
Swap chicken for tofu or increase beans and veggies for a tasty vegetarian version with similar seasonings.
- → What rice varieties complement this dish?
White, brown, or cauliflower rice are all excellent choices. Quinoa also works well for a lower-carb alternative.
- → How can I add extra spice?
Add sliced jalapeños, hot sauce, or a pinch of cayenne pepper to the marinade or as a finishing touch.
- → How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- → Is this suitable for gluten-free diets?
Yes, use gluten-free tortillas or chips, or omit them entirely for a gluten-free bowl.