Save A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings. This dish is easily prepared on a single sheet pan for effortless cleanup and perfect for busy weeknights.
I first created this sheet pan burrito bowl for a casual family dinner when everyone craved bold flavors but we needed something simple to clean up. Now it is a regular part of our meal rotation!
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: from 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
- Cheddar or Monterey Jack cheese: 1/2 cup, shredded
- 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 pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- Marinate the chicken:
- In a bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper and lime juice. Add chicken and toss to coat.
- Add vegetables:
- Arrange marinated 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 lightly with olive oil and season with salt and pepper.
- Roast:
- Roast for 25 to 30 minutes, stirring vegetables halfway through, until chicken is cooked through and vegetables are tender and slightly charred.
- Prepare toppings:
- While chicken and vegetables roast, get rice and toppings ready.
- Assemble bowls:
- Divide rice among bowls then top with roasted chicken, vegetables, black beans and corn. Add shredded lettuce, cheese, salsa, sour cream, avocado, cilantro and lime wedges. Serve with tortilla chips or tortillas if desired.
Save My family loves customizing their burrito bowls: some pile on extra cheese, while others add extra avocado. Sharing this meal always sparks fun debates about the best topping combo!
Substitutions & Variations
Swap the chicken for tofu, shrimp, or even steak to change up the protein. For a lower-carb meal, use cauliflower rice or serve the roasted mixture over greens instead of rice.
Serving Suggestions
Serve with tortilla chips, warm tortillas, or just as a loaded bowl. Add jalapeños or a dash of hot sauce for extra heat if desired.
Allergen & Nutrition Facts
Contains dairy (cheese, sour cream/Greek yogurt). May contain gluten depending on tortillas/chips selected. For gluten-free, use GF products or omit. Per serving: 500 calories, 16 g fat, 48 g carbohydrates, 38 g protein.
Save Sheet pan burrito bowls are a colorful, crowd-pleasing dinner that's ideal for busy nights. Use your favorite toppings for a unique twist every time!
Cooking Questions
- → What is the best way to cook the chicken evenly?
Cut the chicken into evenly sized pieces and spread them in a single layer on the sheet pan to ensure even roasting and thorough cooking.
- → Can I substitute the chicken with other proteins?
Yes, tofu or shrimp work well as alternatives; adjust cooking times accordingly to avoid overcooking.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or omit the tortilla chips altogether to keep the dish gluten-free.
- → What sides pair well with this dish?
Serve with a simple green salad, guacamole, or extra salsa for added freshness and flavor contrast.
- → How do I store leftovers safely?
Keep leftovers refrigerated in an airtight container for up to three days; reheat thoroughly before serving.