Sheet Pan Dinners: Chicken Burrito Bowl


img_5109My new favourite meal to keep in my back pocket are sheet pan dinners, because you’ll soon learn that easy and efficient recipes are my jam!

It’s perfect for busy week nights or can be used for meal prepping your work lunches ahead of the time.

My favourite is this chicken burrito bowl. Super healthy, delicious and family approved.

When it’s super hectic I will chop and prep the ingredients the night before, place everything on a pan, cover and store in the fridge. All I have to do the next day is turn the oven on!


2-3 boneless skinless chicken breasts
3 bell peppers, sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon taco seasoning
Salt and pepper
1 jar salsa or homemade
3 cups cooked brown rice
1 can black beans, drained and rinsed
1 can corn or frozen
Shredded cheddar cheese
Fresh cilantro to garnish


Preheat oven to 400˚F/200˚C.
Place the chicken, peppers, and onions onto the baking sheet
Drizzle over with olive oil and sprinkle salt
Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
Top each chicken breast  with salsa.
Bake in a preheated oven for 25 minutes or until chicken is fully cooked


Add Brown rice, a scoop of black beans and corn, sprinkle shredded cheese, the cooked peppers and onions. Top will sliced chicken.


Add brown rice to 4 containers of your choice. Add the remaining ingredients as above.

Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

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