Pin 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.
This recipe became a family favorite because of how simple it is to prepare yet packed with flavor each time we make it
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
- Step 1:
- Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Step 2:
- 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.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- While chicken and vegetables roast prepare rice and toppings.
- Step 6:
- 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.
Pin Preparing this together has become our weekend tradition and a great way to enjoy delicious healthy food as a family
Notes
For extra flavor add sliced jalapeños or a dash of hot sauce Substitute chicken with tofu or shrimp for variation Use quinoa or cauliflower rice for a lower-carb version
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
Pin This recipe is perfect for busy weeknights and can be customized with your favorite toppings
Recipe FAQ
- → How do I ensure the chicken stays juicy while roasting?
Marinate the chicken with olive oil, lime juice, and spices to keep it moist. Avoid overcooking by roasting just until the internal temperature reaches 165°F (74°C).
- → Can I use different vegetables for this dish?
Yes, substitute or add vegetables like zucchini, mushrooms, or zucchini for variety, keeping similar roasting times in mind.
- → What are good alternatives to rice in this meal?
Cauliflower rice or quinoa work well as lower-carb bases and complement the bold flavors of the roasted ingredients.
- → Is it possible to make this meal gluten-free?
Yes, simply use gluten-free tortillas or omit them altogether. The dish naturally contains no gluten in the core ingredients.
- → How can I add extra heat to the dish?
Include sliced jalapeños or add a dash of your favorite hot sauce either during roasting or as a topping.