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 these burrito bowls when I needed a quick dinner option that still brought tons of flavor to the table. Sheet pan meals quickly became my favorite way to enjoy bold, home-cooked Tex-Mex with minimal fuss.
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, to taste
- Lime wedges: for serving
- Tortilla chips or warm tortillas: (optional)
Instructions
- Preheat oven:
- Set oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper or foil.
- Prepare chicken marinade:
- In a large bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss chicken pieces in the marinade until evenly coated.
- Arrange on sheet pan:
- Place marinated chicken 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 with olive oil and season lightly with salt and pepper.
- Roast:
- Cook in oven for 25 to 30 minutes, stirring vegetables halfway, until chicken is done (internal temperature 165°F/74°C) and vegetables are tender with slightly charred edges.
- Prepare rice and toppings:
- While baking, cook rice and get toppings ready.
- Assemble bowls:
- Divide rice between four bowls. Layer with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if you like.
Save My kids love picking their own toppings and building their bowls their way, making dinner interactive and fun for everyone at the table.
Serving Ideas
Try with cauliflower rice for a low-carb option or serve with warm flour or corn tortillas for a classic burrito feel.
Ingredient Swaps
Swap out the chicken for tofu or shrimp, or use quinoa instead of rice to add variety to your burrito bowls.
Allergen Notes
Double check packaged ingredients for hidden allergens such as gluten or dairy, especially if serving to guests with sensitivities.
Save Sheet pan burrito bowls make weeknight cooking exciting and simple for both family and guests. Enjoy building your own perfect combo every time!
Kitchen Tips & Answers
- → Can I use different proteins instead of chicken?
Yes, tofu or shrimp can be substituted for chicken to vary the dish while maintaining a similar cooking method and flavor profile.
- → How do I ensure the chicken stays juicy during roasting?
Marinate the chicken in olive oil, lime juice, and spices beforehand, and avoid overcrowding the pan to allow even roasting and moisture retention.
- → What rice options pair best with this dish?
White, brown, or cauliflower rice work well, allowing you to match texture and dietary preferences such as lower carbs.
- → Can I make this dish gluten-free?
Yes, by using gluten-free tortillas or omitting tortilla chips, this meal can be enjoyed without gluten concerns.
- → Is it possible to add heat to this meal?
Adding sliced jalapeños or a dash of hot sauce enhances heat levels without overwhelming the balanced flavors.