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
Made this recipe? Tag @wandering_chickpea on Instagram to be featured in my stories and follow along on Pinterest for more delicious recipes!
Sheet Pan Chicken Burrito Bowls
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.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 garlic cloves, minced
- 1/4 cup fresh orange juice
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1-2 tsp chili powder (adjust for spice level)
- 1 tsp cumin
- 1 tsp oregano
- 1 1/4 tsp kosher salt
- 1/2 orange, thinly sliced
Serving ideas
- Fresh cilantro, finely chopped
- Avocado or guacamole
- Pico de gallo or your favorite salsa
- Cooked long-grain rice
- Black beans or pinto beans
- Shredded romaine lettuce
Instructions
- In a large bowl, mix together the garlic, orange juice, olive oil, brown sugar, spices and salt. Add the chicken thighs and orange slices and toss to coat. Marinate at room temperature for 30 minutes or up to overnight in the fridge.
- Preheat the oven to 400° F, preferably set to convection mode.
- Arrange the chicken thighs and orange slices on a rimmed baking sheet and pour over any extra marinade. Bake for 15-17 minutes or until the chicken is just cooked through.
- Remove the orange slices and use two forks to shred the chicken thighs into bite-sized pieces. Place the sheet pan under the broiler until the chicken is browned and crispy—about 4-6 minutes.
- Serve the chicken over long-grain rice with fresh cilantro, black beans, guacamole, pico de gallo and any other desired toppings. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 646Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 208mgSodium: 887mgCarbohydrates: 48gFiber: 14gSugar: 7gProtein: 52g
All nutritional info is an estimation
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