Sheet Pan Chipotle Chicken Burrito Bowls
We’re closing out April and heading into May with a bang and new bowl recipe, my friends! Honestly, what could be better?!
I’ve been thinking a lot about what kind of recipes I want to create this year. Obviously I want them to be healthy, generally simple, and not unnecessarily complicated. That’s kind of the bare minimum for my “I hate washing dishes” self. But I’ve also been thinking more about flavor combos and my “culinary point of view”. You know on those cooking reality shows, like Next Food Network Star, when they ask the contestants to describe their culinary point of view and they come up with some catchy one liner that perfectly describes the food they want to create. Yea, well, I’ve been trying to do that and it’s so much harder than it looks. Go figure, right?
Well, instead of coming up with a catchy one liner, I think from now on I’m just going to refer to this recipe as my new culinary point of view. Sheet Pan Chipotle Chicken Burrito Bowls. Tender chicken, veggies, rice, beans, avocado, all the fixings. Yep, I think that pretty much sums up my culinary point of view.
First things first, the bulk of this entire recipe is made on a sheet pan which makes it a clear winner in my book. What’s better than being able to throw everything on a sheet pan, bake for thirty minutes, and be done with dinner? Few things are more satisfying than being on top of dinner like that.
You start by slicing up a few bell peppers (I used green, orange, and red) and a yellow onion and then placing them on a sheet pan. I kept the colors separate for the photo, but feel free to just mix everything up. Next up is 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, but if for some reason you really hate chicken thighs you could try using chicken breast. Just know that depending upon the thickness of your chicken breast the cook time may be different.
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
One of the things I love most about bowls like this is how easy they are to customize. These chicken burrito bowls are an especially easy option because 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. I listed my favorite bowl toppings below, but feel free to get creative here and add your favorites!
black beans seasoned with a little garlic powder and salt
sharp white cheddar cheese (the sharper the better for me, please)
loads of fresh cilantro
even more pickled red onions
pico de gallo (save yourself the time and buy it from the store)
a generous squeeze of lime juice over every single inch of the bowl
Sheet Pan Chicken Burrito Bowls
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 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
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 an then place on the sheet pan. Bake the chicken and veggies for 30 minutes or until the chicken is cooked through. Remove the chicken from the pan, dice it up, and then return it to the pan and give it a stir in the pan juices.
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!
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