Sheet Pan Chicken Burrito Bowls with Cilantro-Lime Rice
25min
25min
4
485
Chef's Note
This recipe demonstrates the zone system in action: prep all ingredients in your prep zone using mise en place, cook simultaneously using both your stovetop and oven in the cooking zone, then efficiently portion in your storage zone. The sheet pan technique means minimal cleanup and maximum efficiency—exactly what meal prep is all about. Everything cooks at once, reducing your active cooking time and making Sunday prep sessions genuinely manageable.
Tags
Ingredients
1.5 lbs boneless, skinless chicken breasts
2 whole bell peppers (mixed colors), sliced
1 medium red onion, sliced
1 15-oz can black beans, drained and rinsed
3 tablespoons olive oil
2 teaspoons chili powder
1.5 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cups long-grain white rice
2.25 cups water
0.5 cup fresh cilantro, chopped
3 tablespoons lime juice
1 cup cherry tomatoes, halved
1 cup shredded cheese (optional)
0.5 cup sour cream or Greek yogurt (optional)
Instructions
- 1
Set up your mise en place station: In your prep zone, arrange small prep bowls and measure all spices into one bowl (chili powder, cumin, garlic powder, paprika, salt, pepper). Slice vegetables and place in separate bowls. Cut chicken into 1-inch cubes and set aside.
- 2
Preheat oven to 425°F and line a heavy-gauge half-sheet pan with parchment paper for easy cleanup.
- 3
In a large bowl, combine chicken cubes with 2 tablespoons olive oil and half of the spice mixture. Toss until evenly coated.
- 4
In another bowl, toss sliced peppers and onions with remaining 1 tablespoon olive oil and remaining spice mixture.
- 5
Arrange chicken on one half of the sheet pan and vegetables on the other half, spreading everything in a single layer for even cooking. Roast for 20 minutes.
- 6
While the sheet pan is in the oven, start rice in your cooking zone: Bring water to boil in a medium saucepan, add rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
- 7
Remove sheet pan from oven, scatter black beans over the vegetables, and return to oven for 5 more minutes to warm the beans through.
- 8
Fluff rice with a fork and stir in chopped cilantro and lime juice.
- 9
Move to your plating and storage zone: Divide rice among four meal prep containers. Top each with equal portions of chicken, roasted vegetables, and black beans.
- 10
Add cherry tomatoes to each container. If using, portion cheese and sour cream into small separate containers to add fresh when eating.
- 11
Label containers with the date and contents. Store in refrigerator for up to 4 days. Reheat for 2-3 minutes in microwave before serving.
Nutrition Information (per serving)
485
42g
52g
12g
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