Pin It 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 is one of my go-to meals when I want something flavorful but fuss-free. The chicken comes out juicy and the veggies perfectly roasted every time.
Ingredients
- Boneless, skinless chicken breasts: 1 lb (450 g), cut into bite-sized pieces
- Olive oil: 2 tbsp
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Lime juice: Juice of 1 lime
- Red bell pepper: 1 large, sliced
- Yellow bell pepper: 1 large, sliced
- Red onion: 1 medium, sliced
- Cherry tomatoes: 1 cup (170 g), halved
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Corn kernels: 1 cup (150 g), fresh frozen or canned
- Cooked rice: 2 cups (white brown or cauliflower rice)
- Shredded lettuce: 1 cup
- Shredded cheddar or Monterey Jack cheese: 1/2 cup
- Salsa or pico de gallo: 1/2 cup
- Sour cream or Greek yogurt: 1/4 cup
- Avocado: 1 sliced
- Fresh cilantro: Chopped
- Lime wedges: As needed
- 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.
- Prepare 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.
- Arrange on 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:
- 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 It This recipe always brings my family together around the dinner table with smiles and full plates.
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. Leftovers keep well refrigerated for up to 3 days.
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). For gluten-free Use gluten-free tortillas/chips or omit. Always check packaged ingredients for hidden allergens.
Pin It This simple sheet pan recipe turns into a crowd-pleaser every time making mealtime stress-free and tasty.
Recipe FAQs
- → Can I substitute chicken with another protein?
Yes, tofu or shrimp can be used as alternatives to chicken, adjusting cooking times accordingly.
- → What rice options work best with this dish?
White, brown, or cauliflower rice all complement the flavors well and can be chosen based on preference or dietary needs.
- → How do I keep the vegetables tender yet slightly charred?
Roasting at 425°F and stirring halfway through ensures the vegetables cook evenly and develop a slight char without losing tenderness.
- → Is this meal suitable for gluten-free diets?
Yes, by using gluten-free tortillas or omitting them and ensuring all ingredients are gluten-free, this dish fits gluten-free needs.
- → Can I add heat to this dish?
Absolutely, adding sliced jalapeños or a dash of hot sauce boosts the spiciness and enhances the Tex-Mex profile.