These Sheet Pan Chicken Burrito Bowls are a quick 30-minute dinner! Tender chicken and fajita veggies are all cooked on one sheet pan for easy cleanup and then turned into perfect burrito bowls with all of your favorite toppings.
Easy Sheet Pan Chicken Burrito Bowls
I love a good burrito bowl and these sheet pan chicken burrito bowls do not disappoint. They’re quick, so easy to make, and perfect to meal prep in advance for a quick healthy lunch or dinner.
Watch How to Make This Recipe
The bulk of these burrito bowls come together entirely on a sheet pan which means there is minimal work and prep! You can easily make a sheet pan of chicken and veggies, chop up your toppings, and assemble these bowls for a quick lunch all week.
This recipe is full of protein from both the chicken and beans, and packed with plenty of fresh veggies and healthy fats. You can easily customize them with all your favorite toppings, which is the best part!
Burrito Bowl Ingredients
- Bell peppers
- Yellow onion
- Chicken thighs
- Olive oil
- Lime juice
- Spices
- All your favorite burrito toppings!
The Best Chicken to Use for Burrito Bowls
The next step in making these burrito bowls is seasoning the chicken.. This recipe calls for boneless, skinless chicken thighs.
I personally love using these because they don’t dry out and get tough in the oven and they are also a bit cheaper per pound than breasts. But, if you want to, you can use chicken breast instead.
If you are going to use chicken breast here are a few tips:
- Make sure that the chicken breasts are not too thick or too thin. You do not want the chicken breasts to take too long to cook because then the peppers will be overdone. You also don’t want them to be too thin, because they will dry out.
- Check the chicken breast mid-way through and remove them from the pan if they are already cooked.
How to Make Sheet Pan Chicken Burrito Bowls
Step One: Preheat your oven to 425 degrees. Place the sliced peppers and onions on a parchment lined sheet pan. In a large mixing bowl, combine the chicken thighs, olive oil, lime juice, and spices. Mix everything until the chicken is well coated and then place the chicken thighs on the sheet pan. Bake the chicken and veggies for 30 minutes or until the chicken is fully cooked through. Remove the chicken from the pan, dice it up, and then return it to the pan. Pour some of the pan juices over the chicken and set aside.
Step Two: While the chicken is cooking, heat one can of black beans in a small pot on the stove. Add a sprinkle salt, garlic powder, and cumin for extra flavor.
Step Three: Cook according to the package instructions. Add a squeeze of lime juice and chopped cilantro when it’s finished cooking to take things to the next level.
Step Four: Start with a bed of lettuce and then pile on the chicken, peppers and onions, rice, beans, and whatever else your heart desires! Dig in!
How to Serve
When the chicken and veggies are done cooking, you just remove the chicken from the sheet pan, dice it up, return it to the pan, and give it a toss it in the pan juices.
Now, once everything is cooked, you can go in a few different directions here. I highly suggest making a loaded burrito bowl similar to the one pictured in this post, but there are few other options, too!
Especially if you’re making this a meal prep recipe you might want to switch things up a bit throughout the week.
Here a few other ways to use the chicken and veggies:
- make traditional burritos or tacos with your favorite tortillas
- serve the chicken and veggies with rice and beans
- make lettuce wrap tacos
Favorite Burrito Bowl Toppings
One of the things I love most about bowls like this is how easy they are to customize. These chicken burrito bowls are also a great dinner party point.
All you have to do is put a couple of sheet pans in the oven with the chicken and veggies, and then lay out all of the toppings for your guests to choose from. This way, everyone is happy no matter what their dietary needs.
Here are a few of my favorite toppings to use on your bowls:
- black beans seasoned with a little garlic powder and salt
- white rice
- sharp white cheddar cheese (the sharper the better for me, please)
- avocado
- pico de gallo
- loads of fresh cilantro
- even more pickled red onions
- sour cream
- avocado corn salsa
- tortilla chips
- a generous squeeze of lime juice over every single inch of the bowl
More Recipe You’ll Love
- Chicken Fajita Bowls
- Salmon Burrito Bowls
- Slow Cooker Salsa Verde Chicken
- easy taco bowls
- Vegetarian Burrito Bowls with Chipotle Crema
- Sheet Pan Chicken Sausage and Veggies
- Ground Turkey Burrito Bowls
- Shrimp Taco Salad
- Slow Cooker Chipotle Beef Burrito Bowls
- Crispy Pork Carnitas
I hope you give this Sheet Pan Chicken Burrito Bowl a try! It’s the perfect quick and easy dinner recipe.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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Sheet Pan Chipotle Chicken Burrito Bowls (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Gluten Free
Description
This quick 30-minute dinner is exactly what you need to get a delicious weeknight meal on the table fast. Tender chicken and fajita veggies are all cooked on one sheet pan for easy cleanup and then turned into perfect burrito bowls with all of your favorite toppings. The best part is that these bowls are completely customizable so they are a great fit for the whole family!
Ingredients
- 1 small red bell pepper, sliced
- 1 small orange bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small yellow onion, sliced
- 6 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp oregano
- 1 – 15 oz can black beans, for serving
- chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)
- cooked white rice, for serving
- shredded white cheddar cheese, for serving
- avocado, for serving
- sour cream, for serving
- pickled onions, for serving
Instructions
- For the chicken and veggies: Preheat your oven to 425 degrees. Place the sliced peppers and onions on a greased sheet pan. In a large mixing bowl, combine the chicken thighs, olive oil, lime juice, and spices. Mix everything until the chicken is well coated and then place the chicken thighs on the sheet pan. Bake the chicken and veggies for 30 minutes or until the chicken is fully cooked through. Remove the chicken from the pan, dice it up, and then return it to the pan. Pour some of the pan juices over the chicken and set aside.
- For the black beans: While the chicken is cooking, heat one can of black beans in a small pot on the stove. Add a sprinkle salt, garlic powder, and cumin for extra flavor.
- For the rice: Cook according to the package instructions. Add a squeeze of lime juice and chopped cilantro when it’s finished cooking to take things to the next level.
- Assemble the bowls: Start with a bed of lettuce and then pile on the chicken, peppers and onions, rice, beans, and whatever else your heart desires! Dig in!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
