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Sheet Pan Chicken Burrito Bowls

Sheet Pan Chicken Burrito Bowls

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Quick and easy chicken burrito bowls made on a single sheet pan, perfect for a healthy weeknight meal.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 red bell pepper, cored and chopped
  • 1/2 red onion, chopped
  • 1/4 cup chopped fresh cilantro, for garnish
  • Lime wedges, for serving
  • Cooked rice or quinoa, for serving
  • Optional toppings: salsa, guacamole, sour cream, shredded cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat the chicken evenly.
  3. Spread the seasoned chicken in a single layer on one half of the prepared sheet pan.
  4. On the other half of the sheet pan, combine the rinsed black beans, frozen corn, chopped red bell pepper, and chopped red onion. Drizzle with a little olive oil and season with a pinch of salt and pepper.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir the vegetables halfway through cooking.
  6. Remove the sheet pan from the oven.
  7. Serve the chicken and vegetable mixture over cooked rice or quinoa.
  8. Garnish with fresh cilantro and serve with lime wedges.
  9. Add optional toppings as desired.

Notes

  • For extra spice, add a pinch of cayenne pepper to the chicken seasoning.
  • Feel free to customize with your favorite vegetables, such as zucchini or sweet potatoes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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