Sheet Pan Chicken Burrito Bowl

Sheet Pan Chicken Burrito Bowls bring together the bold flavors of Tex-Mex cuisine in a vibrant, all-in-one meal. Juicy, spiced chicken pairs perfectly with roasted vegetables and classic burrito toppings, making it a fuss-free dinner that’s as colorful as it is delicious. Prepared on a single sheet pan, this recipe not only simplifies cooking but also makes cleanup a breeze—ideal for busy weeknights or meal prep for the week ahead.

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This recipe perfectly balances smoky spices, fresh vegetables, and creamy toppings. It makes a lively centerpiece for family dinners or a practical meal prep option to keep your week on track with wholesome, flavorful food.

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

1. Preheat oven

Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.

2. Prepare chicken marinade

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.

3. Arrange on sheet pan

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.

4. 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.

5. Prepare sides

While chicken and vegetables roast, prepare rice and toppings.

6. Assemble bowls

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.

Zusatztipps für die Zubereitung

Für mehr Geschmack können Sie geschnittene Jalapeños oder einen Spritzer scharfe Sauce hinzufügen. Achten Sie darauf, das richtige Timing beim Rösten einzuhalten, um zarte, aber nicht verkochte Zutaten zu erhalten. Die Vorbereitung und das Schneiden des Gemüses vor dem Marinieren spart Zeit.

Varianten und Anpassungen

Ersetzen Sie die Hähnchenbrust durch Tofu oder Garnelen, um eine andere Proteinquelle zu nutzen. Für eine kohlenhydratarme Variante verwenden Sie Blumenkohlreis oder Quinoa anstelle von herkömmlichem Reis. Für eine glutenfreie Mahlzeit achten Sie darauf, glutenfreie Tortillas oder Chips zu verwenden oder diese ganz wegzulassen.

Serviervorschläge

Servieren Sie die Burrito Bowls mit warmen Tortillas oder knusprigen Tortilla-Chips für zusätzlichen Biss. Frische Limetten und gehackter Koriander verleihen Frische und Aroma. Optional können Sie mit Käse und Sauerrahm oder griechischem Joghurt eine cremige Note hinzufügen.

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Mit diesem einfachen und flexiblen Rezept bringen Sie authentischen mexikanisch inspirierte Aromen in Ihre Küche, ohne Stunden in der Vorbereitung oder Reinigung zu verbringen. Perfekt für jede Gelegenheit, von entspannten Familienessen bis zu praktischen Mahlzeiten zum Mitnehmen.

Recipe FAQ Section

→ What temperature is best for roasting the chicken and vegetables?

Preheat the oven to 425°F (220°C) to ensure the chicken cooks thoroughly and the vegetables become tender with a slight char.

→ Can I substitute rice with other grains?

Yes, quinoa or cauliflower rice work well as low-carb alternatives, maintaining the bowl’s hearty texture.

→ How do I make the dish gluten-free?

Use gluten-free tortillas or omit them entirely and verify that any packaged ingredients are gluten-free.

→ What can I use instead of chicken?

Tofu or shrimp are great alternatives that absorb the spices well and complement the roasted vegetables.

→ How should leftovers be stored?

Store leftover components separately in airtight containers and refrigerate for up to 3 days for best freshness.