Pin it A vibrant, all-in-one Tex-Mex inspired meal featuring juicy spiced chicken, roasted vegetables, and all your favorite burrito toppings—easily prepared on a single sheet pan for effortless cleanup.
I first made these sheet pan burrito bowls on a busy weeknight and was instantly hooked by how easy and flavorful they turned out. Even my picky eater loved piling on their favorite toppings.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp, divided
- 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
- 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
- Preheat and prep pan:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Marinate chicken:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken and toss to coat.
- Arrange on sheet pan:
- Place chicken pieces on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side in an even layer. Drizzle vegetables lightly with olive oil and season with salt and pepper.
- Roast:
- 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.
- Prep toppings:
- While chicken and vegetables roast, prepare rice and all desired toppings.
- Assemble bowls:
- Divide rice between four bowls. Top each with roasted chicken, vegetables, 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.
Pin it We love serving these burrito bowls for casual family nights, letting everyone build their own with plenty of options. It quickly became a favorite in our household.
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 diners, choose certified gluten-free options and check all packaged ingredients.
Nutritional Information
Each serving (without optional toppings): Calories 500, Total Fat 16 g, Carbohydrates 48 g, Protein 38 g
Pin it With easy clean-up and loads of flavor, these sheet pan burrito bowls will be a regular in your dinner rotation. They are perfect for meal prep or busy nights.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Coat the chicken in oil and spices thoroughly and avoid overcooking by roasting until it reaches an internal temperature of 165°F (74°C).
- → Can I use other proteins instead of chicken?
Yes, tofu or shrimp are great alternatives. Adjust cooking times accordingly for optimal texture.
- → What rice options work best for this dish?
White, brown, or cauliflower rice all complement the flavors well and allow for dietary preferences.
- → How do I keep the vegetables crisp yet tender?
Roast the vegetables for 25–30 minutes, stirring halfway to ensure even cooking and slight charring.
- → Can this be made gluten-free?
Yes, by choosing gluten-free tortillas or serving without chips, it fits gluten-free needs.