Sheet Pan Burrito Bowl

Sheet pan mexican chicken, rice, and beans with fresh lime and cilantro

4.91 from 11 votes

Meal prep for the week with this easy and healthy sheet pan burrito bowl recipe! It's made with classic Mexican spices and is done in 30 minutes.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free, Low Lactose

Keyword: burrito bowl, gluten free dinner

Servings: servings

Author: Molly Thompson

Equipment

Large sheet pan

Ingredients

1 Tablespoon chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 teaspoon smoked paprika
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
3 sweet bell peppers any color (I used, yellow, red and green), diced
1 medium yellow onion sliced
1 (12-ounce) package Mexican Style Chicken Sausage (I used Al Fresco), chorizo or plain chicken sausage works too (Note 1 chicken breasts)
4 tablespoons olive oil divided
1 (15-ounce) can black beans drained and rinsed
2 (8.8 ounce) package pre-cooked jasmine rice or 2 cups of leftover cooked rice (Note 2)
Optional for serving: fresh lime juice, fresh parsley, fresh cilantro, or avocado

Instructions

Preheat the oven to 425°F and line a very large sheet pan with parchment paper, foil or spray with non-stick coconut oil spray. You may need to use two sheet pans if yours isn’t large enough.
In a small bowl, combine the chili powder, red pepper flakes, oregano, smoked paprika, cumin, garlic powder, onion powder, salt and black pepper and mix to combine. Set aside.
Stem and seed the peppers then cut into 1-2-inch pieces and place on the prepared sheet pan. Halve and thinly slice the onion and add them to the sheet pan with the peppers. Slice the chicken sausage on the bias in 1/2 - 1 inch pieces and add to the pan.
Drizzle everything with 2 tablespoons of olive oil and sprinkle with 2 tablespoons of the prepared seasoning mix. Toss to thoroughly coat then bake for 25 minutes, stirring halfway through.
When the 25 minutes is up, remove the sheet pan from the oven and add the pre-cooked rice and black beans to the sheet pan. Add the other 2 tablespoons of oil and the rest of the seasoning and toss to coat. Place back in the oven for 5 more minutes.
Remove and sprinkle with fresh cilantro and parsley and serve with a squeeze of lime juice and avocado.

Notes

Note 1. Chicken Breasts. You can replace the pre-cooked chicken sausage with boneless skinless chicken breasts. Pat the chicken dry and coat it in some of the spices. Add it to the pan with the veggies and cook for 18-20 or until the chicken reaches 165°F. Remove the chicken from the pan and follow the instructions to make add the rice and beans. Slice the chicken and add serve it with the sheet pan meal.

Note 2. Rice. I used Ben's original rice. You could your own rice with 1 cup of dry white rice. Follow the package instructions and add it to the sheet pan as directed.

Nutrition