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 love how this recipe makes weeknight dinners simple yet full of flavor with minimal mess.
Ingredients
- 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
- 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
- Preheat Oven:
- Preheat oven to 425°F (220°C) Line a large rimmed sheet pan with parchment paper or foil for easy cleanup
- Make 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
- Prepare 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
- 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 Sides:
- While chicken and vegetables roast prepare rice and toppings
- Assemble Bowls:
- 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 recipe always brings my family together for a quick and satisfying meal that everyone enjoys.
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 (cheese sour cream/Greek yogurt) May contain Gluten (if serving with flour tortillas or certain chips) Always check packaged ingredients for hidden allergens
Nutritional Information
Calories 500 Total Fat 16 g Carbohydrates 48 g Protein 38 g per serving without optional toppings
Save This dish makes meal prep effortless and flavorful, perfect for busy weeknights or casual gatherings.
Recipe Questions
- → Can I use other proteins besides chicken?
Yes, tofu or shrimp can be substituted for chicken to suit dietary preferences or add variety.
- → What is the best way to ensure vegetables cook evenly?
Arrange vegetables in a single layer and stir halfway through roasting to promote even cooking and slight charring.
- → How can I make this dish gluten-free?
Use gluten-free tortillas or chips, or omit them entirely to keep the dish gluten-free.
- → Is it possible to prepare this meal ahead of time?
Yes, leftovers store well refrigerated for up to three days, making it convenient for meal prep.
- → What toppings work best with this chicken and vegetable mix?
Classic options include shredded cheese, salsa, sour cream or Greek yogurt, avocado slices, chopped cilantro, and lime wedges for brightness.
- → Can I substitute rice with other grains?
Quinoa or cauliflower rice are great alternatives for lower-carb or gluten-free options.