Save 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 this for my family after a busy weekday. Everyone loved how easy it was, and the flavors reminded us of our favorite burrito spot.
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
- Prep the oven:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Marinate the chicken:
- 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.
- Arrange on sheet pan:
- Place 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 a pinch of 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.
- Prepare toppings:
- While chicken and vegetables roast, prepare rice and toppings.
- Assemble bowls:
- 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.
Save This is always a crowd-pleaser in our house—the kids love assembling their own bowls, and it is perfect for family movie nights.
Variations
Swap chicken for tofu or shrimp for a pescatarian or vegetarian twist. You can also use cauliflower rice or quinoa for a low-carb base.
Allergen Info
This recipe contains dairy from cheese and sour cream/Greek yogurt, and may contain gluten if using flour tortillas or certain chips. For strict gluten-free diets, always check packaged products.
Nutritional Information
Per serving (without optional toppings): 500 Calories, 16 g Total Fat, 48 g Carbohydrates, 38 g Protein.
Save Serve immediately for best flavor. Enjoy the vibrant colors and customizable toppings with every bowl.
Recipe FAQ
- → Can I substitute the chicken with another protein?
Yes, tofu or shrimp can be used instead of chicken. Adjust cooking times accordingly to ensure proper doneness.
- → What vegetables are included in this dish?
The recipe features bell peppers, red onion, cherry tomatoes, black beans, and corn for a colorful, hearty mix.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or skip the chips to keep it gluten-free. Always verify packaged ingredients for hidden gluten.
- → What cooking temperature is used?
The dish is roasted at 425°F (220°C) to achieve tender vegetables and perfectly cooked chicken.
- → Can leftovers be stored safely?
Yes, leftovers keep well refrigerated for up to 3 days and can be reheated gently before serving.