Sheet Pan Chicken Burrito Bowls

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 discovered the convenience of sheet pan meals when juggling busy weeknights. These burrito bowls became a family favorite because everyone can load up their bowls just the way they like them.

Ingredients

• For the Chicken & Marinade: 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces, 2 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
• For the Vegetables: 1 large red bell pepper, sliced, 1 large yellow bell pepper, sliced, 1 medium red onion, sliced, 1 cup (170 g) cherry tomatoes, halved, 1 can (15 oz/425 g) black beans, drained and rinsed, 1 cup (150 g) corn kernels (fresh, frozen, or canned)
• For Serving: 2 cups cooked rice (white, brown, or cauliflower rice), 1 cup shredded lettuce, 1/2 cup shredded cheddar or Monterey Jack cheese, 1/2 cup salsa or pico de gallo, 1/4 cup sour cream or Greek yogurt, 1 avocado, sliced, fresh cilantro, chopped, lime wedges, tortilla chips or warm tortillas (optional)

Instructions

Prep & Preheat:

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 pieces and toss to coat.

Arrange & Season:

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:

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 & Serve:

To assemble, 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

We always gather around the kitchen island to build our burrito bowls, sharing laughter and passing the toppings. This meal is a hit for game night or when everyone wants something a little different.

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 in cheese and sour cream or Greek yogurt. May contain gluten if serving with flour tortillas or certain chips. Always check packaged ingredients for hidden allergens. For gluten-free, use certified GF tortillas or omit them.

Nutritional Information

Each serving (without optional toppings) has about 500 calories, 16 g fat, 48 g carbohydrates, and 38 g protein.

Save

Enjoy these sheet pan chicken burrito bowls any night of the week for a satisfying, flavor-packed dinner. Cleanup is truly a breeze just one pan!

Recipe Help

→ How do I ensure the chicken stays juicy when cooking?

Marinate the chicken with olive oil, lime juice, and spices before cooking, and avoid overcooking by roasting until it reaches an internal temperature of 165°F (74°C).

→ Can I substitute the chicken with other proteins?

Yes, tofu or shrimp can be used as protein alternatives, adjusting cooking times accordingly to ensure proper doneness.

→ What is the best way to get the vegetables tender but not mushy?

Roast the vegetables alongside the chicken and stir halfway through the cooking time to ensure even cooking and slight charring without over-softening.

→ How can I make this meal gluten-free?

Use gluten-free tortillas or chips, or skip them altogether. Also, verify that all canned and packaged ingredients are gluten-free.

→ What toppings enhance the dish's flavor and texture?

Shredded lettuce, cheese, salsa or pico de gallo, sour cream or Greek yogurt, avocado slices, and fresh cilantro add freshness and creaminess.