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.
I first made this for a busy weeknight and loved how everyone could customize their own bowls with favorite toppings. The bold flavors and colors truly make dinner fun and effortless.
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
- Juice of lime: for marinade
- 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)
- 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
- Prep the Oven:
- Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Make the Marinade:
- Mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Add chicken pieces and toss to coat.
- Arrange Ingredients:
- On one side of the pan, place the chicken. On the other, spread bell peppers, onion, cherry tomatoes, black beans, and corn in an even layer. Drizzle vegetables lightly with olive oil and season with salt and pepper.
- Roast:
- Bake 25 to 30 minutes, stirring vegetables halfway, until chicken is cooked through (165°F/74°C) and vegetables are tender and slightly charred.
- Prepare Toppings:
- While roasting, get rice and toppings ready.
- Assemble Bowls:
- Divide rice among four bowls. Top with chicken and vegetables, followed by lettuce, cheese, salsa, sour cream, avocado, cilantro, lime wedges. Serve with chips or tortillas if desired.
Save My kids always pile on extra cheese and salsa, and it is a joy to see everyone enjoy their own creation together at the table.
Required Tools
Large rimmed sheet pan, mixing bowls, chefs knife and cutting board, measuring spoons and cups, plus parchment paper or foil for easy cleaning.
Allergen Information
Contains: Dairy from cheese and sour cream. May contain gluten if using flour tortillas or some chips. For gluten-free, choose compliant products and check all ingredient labels.
Nutritional Information
Per serving (without optional toppings): Calories 500 Protein 38 g Carbohydrates 48 g Total fat 16 g.
Save This easy sheet pan meal will quickly become a family favorite for busy nights. Enjoy all the bold burrito bowl flavors with less mess and customizable options for everyone.
Recipe Guide
- → Can I use other proteins instead of chicken?
Yes, tofu or shrimp can be substituted for the chicken for different flavors and textures.
- → What alternatives are there for the rice base?
Quinoa or cauliflower rice make excellent low-carb alternatives that pair well with the roasted toppings.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or omit them entirely, and verify that any chips or seasoning used are gluten-free.
- → Can this meal be prepared in advance?
Yes, leftovers can be refrigerated for up to 3 days and reheated without losing flavor.
- → What toppings complement this dish best?
Fresh avocado slices, shredded cheese, salsa or pico de gallo, sour cream or Greek yogurt, and cilantro add layers of flavor and texture.
- → How do I ensure the chicken stays juicy?
Marinating with olive oil, lime juice, and spices before roasting helps keep the chicken tender and flavorful.