Sheet Pan Chipotle Chicken Burrito Bowls

Name: Sheet Pan Chipotle Chicken Burrito Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Red Bell Pepper (1 small red bell pepper, sliced); 1 piece Orange Bell Pepper (1 small orange bell pepper, sliced); 1 piece Green Bell Pepper (1 small green bell pepper, sliced); 1 piece Yellow Onion (1 small yellow onion, sliced + pickled onions, for serving); 6 pieces Chicken Thigh (6 boneless, skinless chicken thighs); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Lime Juice (2 tablespoon freshly squeezed lime juice); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Chili Powder (1 teaspoon chili powder); 1 piece Cumin Seeds (1 teaspooon cumin); ½ tsp Red Pepper Flakes (1/2 teaspoon crushed red pepper flakes); ½ tsp Oregano (1/2 teaspoon oregano); 1 oz Black Beans (1 – 15 oz black beans, for serving — up to 15); 0 pieces Romaine Lettuce (chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)); 0 pieces Rice (cooked rice, for serving); 0 pieces Cheddar Cheese (shredded cheddar cheese, for serving); 0 pieces Avocado (avocado, for serving); 0 pieces Sour Cream (sour cream, for serving)

Sheet Pan Chipotle Chicken Burrito Bowls - Main Dish (Mexican)

40 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Red Bell Pepper1 piece · 1 small red bell pepper, sliced
Orange Bell Pepper1 piece · 1 small orange bell pepper, sliced
Green Bell Pepper1 piece · 1 small green bell pepper, sliced
Yellow Onion1 piece · 1 small yellow onion, sliced + pickled onions, for serving
Chicken Thigh6 pieces · 6 boneless, skinless chicken thighs
Olive Oil¼ cup · 1/4 cup olive oil
Lime Juice2 tbsp · 2 tablespoon freshly squeezed lime juice
Kosher Salt1 tsp · 1 teaspoon kosher salt
Garlic Powder1 tsp · 1 teaspoon garlic powder
Chili Powder1 tsp · 1 teaspoon chili powder
Cumin Seeds1 piece · 1 teaspooon cumin
Red Pepper Flakes½ tsp · 1/2 teaspoon crushed red pepper flakes
Oregano½ tsp · 1/2 teaspoon oregano
Black Beans1 oz · 1 – 15 oz black beans, for serving — up to 15
Romaine Lettuce0 pieces · chopped romaine lettuce, for serving (you could also use a blend of romaine + mixed greens)
Rice0 pieces · cooked rice, for serving
Cheddar Cheese0 pieces · shredded cheddar cheese, for serving
Avocado0 pieces · avocado, for serving
Sour Cream0 pieces · sour cream, for serving

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Steps

1For the chicken and veggies
2Preheat 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.
3For the black beans
4While 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.
5For the rice
6Cook 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.
7Assemble the bowls
8Start with a bed of lettuce and then pile on the chicken, peppers and onions, rice, beans, and whatever else your heart desires! Dig in!