Name: Sheet Pan Chicken Burrito Bowls (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs; 2 tbsp Olive oil; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1/4 tsp Cayenne pepper; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Bell pepper-sliced; 1 Onion-sliced; 1 cup Broccoli florets; 1 cup White rice; 2 cups Water; 1/2 cup Salsa; 1/4 cup Sour cream; 1/4 cup Shredded cheese; 1/4 cup Black beans

Recipe tier

A quick and easy weeknight meal featuring seasoned chicken and roasted vegetables, served over rice with your favorite burrito bowl toppings.

Total 45 min

Serves 4

Steps 6

Ingredients 18

Soundtrack the cook

Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken-boneless, skinless thighs
Marinade
2 tbsp 30 mL Olive oil
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
tsp 2.5 mL Garlic powder
tsp 2.5 mL Paprika
tsp 1.25 mL Cayenne pepper
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Vegetables
1 150 g Bell pepper-sliced
1 200 g Onion-sliced
1 cup 150 g Broccoli florets
Rice
1 cup 180 g White rice
2 cups 480 mL Water
Toppings
cup 120 mL Salsa
cup 60 mL Sour cream
cup 60 mL Shredded cheese
cup 60 mL Black beans

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
Cook rice according to package directions.
In a bowl, combine all Marinade ingredients. Add Chicken and toss to coat.
Spread Chicken and Vegetables in a single layer on a baking sheet.
Bake for 25-30 minutes, or until Chicken is cooked through and vegetables are tender.
Assemble bowls: Divide rice among bowls. Top with Chicken and Vegetables. Add desired Toppings.