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.
Servings: 3 -4 servings
Calories: 646kcal
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
Serving: 1g | Calories: 646kcal | Carbohydrates: 48g | Protein: 52g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Cholesterol: 208mg | Sodium: 887mg | Fiber: 14g | Sugar: 7g