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 discovered how fuss-free Tex-Mex dinners could be when I tried making everything on one sheet pan. It made dinner so much simpler, without compromising on flavor.
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 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 Ingredients:
- 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 Bowl Ingredients:
- While chicken and vegetables roast, prepare rice and toppings.
- Assemble & Serve:
- 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 This easy recipe quickly became a family favorite—everyone loves customizing their burrito bowls with their favorite toppings, and it's a breeze to clean up after dinner.
Nutritional Information
Per serving (without optional toppings): 500 calories, 16 g total fat, 48 g carbohydrates, 38 g protein.
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/Greek yogurt. May contain gluten if using flour tortillas or some chips. For gluten-free: use GF tortillas/chips or omit. Always check packaged ingredients.
Save Serve fresh with your choice of toppings, and enjoy a colorful, delicious meal in under an hour.
Recipe FAQs
- → What type of chicken works best?
Boneless, skinless chicken breasts are ideal. Thighs can also be used for richer flavor.
- → Can I make this vegetarian?
Yes, swap chicken for tofu or add more beans and veggies for a meat-free meal.
- → How do I keep it gluten-free?
Serve with gluten-free tortillas or chips, or omit them altogether. Always check packaged ingredients.
- → What cheeses pair well?
Cheddar or Monterey Jack are classic choices, adding a creamy and savory finish.
- → How long do leftovers last?
Leftovers can be refrigerated for up to 3 days. Reheat gently to preserve flavor and texture.
- → Can I use other grains instead of rice?
Absolutely. Quinoa or cauliflower rice are great lower-carb, high-protein options.