# Components:
→ Chicken and Marinade
01 - 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 1 large red bell pepper, sliced
12 - 1 large yellow bell pepper, sliced
13 - 1 medium red onion, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1 can (15 ounces) black beans, drained and rinsed
16 - 1 cup corn kernels, fresh, frozen, or canned
→ For Serving
17 - 2 cups cooked rice, white, brown, or cauliflower
18 - 1 cup shredded lettuce
19 - 1/2 cup shredded cheddar or Monterey Jack cheese
20 - 1/2 cup salsa or pico de gallo
21 - 1/4 cup sour cream or Greek yogurt
22 - 1 avocado, sliced
23 - Fresh cilantro, chopped
24 - Lime wedges
25 - Tortilla chips or warm tortillas, optional
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss chicken pieces in the mixture until well coated.
03 - Arrange marinated chicken pieces on one section of the sheet pan. On the opposite side, spread sliced red and yellow bell peppers, red onion, cherry tomatoes, black beans, and corn evenly. Drizzle vegetables lightly with olive oil and season with a pinch of salt and pepper.
04 - Place sheet pan in the oven and roast for 25 to 30 minutes, stirring vegetables halfway through, until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender with slight charring.
05 - While chicken and vegetables roast, warm rice and prepare all desired toppings including lettuce, cheese, salsa or pico de gallo, sour cream or Greek yogurt, avocado slices, chopped cilantro, and lime wedges.
06 - Divide rice among four bowls. Layer with roasted chicken pieces, vegetables, black beans, and corn. Garnish each bowl with shredded lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges. Serve with tortilla chips or warm tortillas if preferred.
