# What You’ll Need:
→ Chicken & Marinade
01 - 1 lb 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 oz) 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 rice)
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)
# How-To:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, stir together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add chicken pieces and toss until evenly coated.
03 - Place the chicken on one side of the sheet pan. On the opposite side, spread the sliced bell peppers, red onion, cherry tomatoes, black beans, and corn evenly. Drizzle vegetables lightly with olive oil and season with salt and pepper.
04 - Roast in the oven for 25 to 30 minutes, stirring the vegetables halfway through. Cook until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly charred.
05 - While roasting, prepare the rice and chop toppings as desired.
06 - Divide rice among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Garnish with shredded lettuce, cheese, salsa, sour cream, avocado slices, cilantro, and lime wedges. Serve with tortilla chips or warmed tortillas if desired.
