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 these sheet pan chicken burrito bowls on a hectic weeknight and was instantly impressed by how much flavor they deliver with minimal effort. Clean-up was practically a breeze, making it a stand-by for busy nights when we want Tex-Mex without all the pots and pans.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp for marinade
- 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 of 1
- 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, as desired
Instructions
- Prepare the sheet pan:
- 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 and season vegetables:
- Arrange chicken on one side of the sheet pan. On the other side, spread bell peppers, red onion, cherry tomatoes, black beans, and corn in an even layer. Drizzle vegetables lightly with olive oil and season with a pinch of salt and pepper.
- Roast everything:
- 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 toppings.
- Assemble bowls:
- Divide rice between bowls. Top with roasted chicken, vegetables, black beans, and corn. Add lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges as desired. Serve with tortilla chips or tortillas if you like.
Save My family loves customizing their own burrito bowls and sometimes we turn it into a game to see whose creation looks most like a restaurant dish. It's always a hit and everyone gets exactly what they want.
Serving Suggestions
Try topping these bowls with sliced jalapeños or a dash of your favorite hot sauce for extra heat. Serve with crunchy tortilla chips or wrap the filling in warm tortillas for a handheld burrito version.
Nutrition Notes
Each serving (without optional toppings) provides about 500 calories, 16 g fat, 48 g carbohydrates, and 38 g protein, making it a satisfying and balanced main dish.
Allergen & Diet Info
This recipe includes dairy from cheese or sour cream. For gluten-free, use certified gluten-free tortillas or chips, and always check packaged ingredients for hidden allergens.
Save This sheet pan recipe makes Tex-Mex night incredibly easy. With simple cleanup and customizable bowls, dinner becomes enjoyable for everyone.
Recipe Guide
- → Can I use different proteins in this dish?
Yes, tofu or shrimp work well as alternatives to chicken, offering varied flavors and textures.
- → What rice options best complement this bowl?
White, brown, or cauliflower rice are all excellent choices depending on your preference or dietary needs.
- → How do I keep vegetables from becoming mushy?
Roast the vegetables alongside the chicken but stir them halfway through cooking to ensure even roasting and maintain texture.
- → Can I prepare this meal ahead of time?
Yes, components can be roasted in advance and refrigerated for up to three days for quick meals later.
- → What toppings enhance the flavors best?
Shredded lettuce, cheese, salsa or pico de gallo, avocado slices, and fresh cilantro add freshness and depth to the bowls.