Sheet pan Chipotle Ranch Chicken Burrito Bowls offer bold flavor and simple prep, with tender chicken, roasted vegetables, and creamy toppings over rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ lbs boneless skinless chicken breast, diced
2 tbsp olive oil, divided
2 tsp lime juice
2 tsp dry ranch mix
1 tbsp chopped chipotle peppers in adobo
2 bell peppers, sliced
1 red onion, sliced
1 cup frozen corn
Salt and pepper to taste
2 cups cooked white or brown rice
1 avocado, sliced
1 cup cherry tomatoes, halved
¼ cup chopped cilantro
Ranch dressing, for topping
Lime wedges, for serving
Instructions
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Preheat oven to 425°F.
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Mix 1 tbsp olive oil, lime juice, ranch mix, and chipotle peppers in a bowl. Toss with diced chicken.
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Spread sliced peppers, onion, and corn on a sheet pan. Drizzle with remaining olive oil and season.
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Add chicken to the pan, spacing evenly.
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Roast for 22–25 minutes, stirring once halfway through.
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Cook rice according to package directions. Stir in lime juice and chopped cilantro.
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Assemble bowls with rice, roasted chicken and veggies, avocado, tomatoes, ranch, and cilantro.
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Serve with lime wedges.