These easy Sheet Pan Chicken Burrito Bowls are ready in under an hour! Loaded with crispy citrus-marinated chicken and all your favorite toppings for a delicious, healthy meal with barely any cleanup. Perfect for meal-prep!
How to make Sheet Pan Chicken Burrito Bowls
A loaded burrito has to be one of my all-time favorite meals. My freshman year of college, I ate one in the dining pretty much every single night. These Sheet Pan Chicken Burrito Bowls are something I eat again and again without getting tired of them… they’re so good!
And bonus—so easy to make. Start by marinating boneless, skinless chicken thighs in a blend of Mexican spices, fresh orange juice, olive oil, a bit of brown sugar and kosher salt. I like to throw in a few fresh orange slices as well to add a stronger citrus flavor. You can let the chicken marinate for about 20-30 minutes on the counter or up to overnight in the fridge.
Once the chicken has marinated, dump everything on to a rimmed sheet pan and spread it into an even layer. Bake the chicken in the oven until it’s just cooked through then use two forks to shred it into bite-sized pieces. Place the sheet pan under the broiler and broil until crisp and caramelized.
I like to let the chicken cool on the sheet pan for about 5-10 minutes before serving to allow the juices to thicken into a glaze-like consistency. From there, you’re good to serve the chicken however you like! Load it up in a burrito bowl, use as a filling for burritos or tacos, or enjoy on top of a salad.
Burrito bowl toppings (the fun part!)
These Sheet Pan Chicken Burrito Bowls would not be complete without a whole lot of fun toppings! You can add as little or as much as you want. I like to use a mix of homemade and store bought ingredients to keep it quick and simple.
Here are a few topping ideas:
- Cooked white or brown rice
- Black beans or pinto beans
- Pico de gallo
- Jarred salsa
- Corn salsa
- Guacamole or sliced avocado
- Fresh cilantro
- Diced white onion
- Romaine lettuce
- A squeeze of fresh lime juice
- Crushed tortilla chips
- Flour or corn tortillas (make tacos or a burrito!)
This Sheet Pan Chicken Burrito Bowl recipe makes for delicious leftovers and meal prep. I like to store all the ingredients (chicken, rice, beans, etc) separately in the fridge and build a bowl when I’m ready to eat. The chicken should last about 4-5 days when sealed in an airtight container in the fridge.
More chicken recipes you’ll love
- Sheet Pan Chicken Pitas with Herby Ranch Slaw
- Harissa Meatballs with Fregola and Lemony Yogurt
- Grilled Pesto Chicken Wraps
- One Skillet Pesto Chicken and Orzo