Sheet Pan Chicken Burrito Bowls

Experience the vibrant flavors of Tex-Mex cuisine with these Sheet Pan Chicken Burrito Bowls. This all-in-one meal combines juicy, spiced chicken with colorful roasted vegetables and a variety of classic burrito toppings. Easy to prepare and perfect for busy weeknights, everything cooks together on a single sheet pan, leaving you with delicious food and minimal cleanup.

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This versatile recipe brings together simple ingredients with bold seasoning and roasting techniques, making it a go-to for anyone craving a hearty Mexican-inspired dish that fits into a busy lifestyle.

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 to 425°F (220°C).

Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.

2. Prepare the 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 ingredients on the sheet pan.

Place the chicken on one side. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn evenly on the other side. Drizzle vegetables lightly with olive oil and season with salt and pepper.

4. Roast.

Cook for 25–30 minutes, stirring the vegetables halfway through, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and slightly charred.

5. Prepare rice and toppings.

While the chicken and vegetables roast, prepare rice and gather toppings.

6. Assemble the bowls.

Divide rice among four 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 warm tortillas if desired.

Zusatztipps für die Zubereitung

Für ein intensiveres Aroma können die Gewürze vor dem Marinieren in einer trockenen Pfanne leicht angeröstet werden. Um die Zubereitung weiterhin einfach zu halten, empfehlen wir die Nutzung von Backpapier oder Alufolie auf dem Blech, um die Reinigung zu erleichtern. Rühren Sie das Gemüse zur Hälfte der Garzeit um, damit es gleichmäßig bräunt.

Varianten und Anpassungen

Ersetzen Sie die Hühnchenstücke mit Tofu oder Garnelen für eine andere Geschmacksrichtung. Für eine kohlenhydratarme Alternative können Sie Blumenkohlreis oder Quinoa anstelle von herkömmlichem Reis verwenden. Fügen Sie geschnittene Jalapeños oder ein paar Tropfen scharfe Sauce für mehr Würze hinzu.

Serviervorschläge

Servieren Sie die Burrito Bowls mit frischem Koriander und Limettenspalten, um Frische und zusätzlichen Geschmack zu erhalten. Tortilla-Chips oder warme Tortillas runden die Mahlzeit perfekt ab und sorgen für eine authentische Tex-Mex-Erfahrung.

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Dieses farbenfrohe, all-in-one Gericht ist ein echter Publikumsliebling, der sich schnell auf den Tisch zaubern lässt und dabei gesunde, ausgewogene Zutaten vereint. Profitieren Sie von der einfachen Vorbereitung und genießen Sie den frischen Geschmack Mexikos in Ihren eigenen vier Wänden.

Recipe Q&A

→ What spices are used to season the chicken?

The chicken is seasoned with chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice for a flavorful Tex-Mex profile.

→ Can I substitute the chicken with other proteins?

Yes, tofu or shrimp can be used as alternatives to the chicken for different tastes and dietary preferences.

→ How do I know when the chicken is cooked?

The chicken is fully cooked when its internal temperature reaches 165°F (74°C), or when it is no longer pink inside.

→ What are some suitable side options for this dish?

Serving with cooked rice, shredded lettuce, cheese, salsa, sour cream, avocado slices, and cilantro complements the roasted chicken and veggies well.

→ Is this dish gluten-free?

It can be gluten-free if you use gluten-free tortillas or omit tortilla chips, as some toppings may contain gluten.

→ Can I prepare this dish ahead of time?

Yes, leftovers store well refrigerated for up to three days and can be reheated as needed.