Sheet-Pan Chicken Burrito Bowl
Seasoned roasted chicken and black beans over fluffy rice, topped with fresh salsa and lime crema. Everything cooks together on one sheet pan for an easy weeknight dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 545
- Protein
- 38g
Ingredients
- ¾ lb chicken breast, boneless and skinless
- ¾ cup long-grain white rice, uncooked
- 1 can (15 oz) black beans, canned, drained and rinsed
- ¾ cup salsa (fresh or jarred)
- ¼ cup sour cream
- 1 whole lime (1 lime, juiced and zested)
Instructions
- 1
Set the oven to 400°F and wait for the indicator light or beep, about 10 minutes.
- 2
Pat the chicken breast dry with paper towels. Sprinkle salt and pepper on both sides.
- 3
Juice the lime into a small bowl and set aside. Zest the spent lime into a separate small bowl.
- 4
Stir the sour cream and lime juice together in the small bowl until uniform; set the lime crema aside.
- 5
Measure 1.5 cups of water and pour it into a 9-by-13-inch baking dish. Stir in the uncooked rice and salt to taste.
- 6
Place the seasoned chicken breast in the center of the baking dish, pressing it slightly into the rice.
- 7
Scatter the drained black beans around the chicken in an even layer.
- 8
Drizzle 1 tablespoon of olive oil over the chicken. Cover the baking dish tightly with aluminum foil.
- 9
Place the covered baking dish in the oven and bake for 18 minutes, until the rice is tender and has absorbed the water.
- 10
Remove the baking dish from the oven and carefully peel back the foil, watching for steam. The chicken should be opaque throughout.
- 11
Lift the cooked chicken out of the baking dish using tongs and place it on a cutting board.
- 12
Using two forks or a knife and fork, shred the chicken into bite-sized pieces by pulling it apart along its natural grain.
- 13
Divide the rice and black bean mixture evenly between two serving bowls, using a spoon to portion from the baking dish.
- 14
Top each bowl with half of the shredded chicken, piling it in the center.
- 15
Spoon 3 tablespoons of fresh salsa on top of each bowl.
- 16
Drizzle 2 tablespoons of lime crema over each bowl in a thin spiral.
- 17
Sprinkle the reserved lime zest evenly over the top of both bowls.
Tools you’ll need
- 9-by-13-inch baking dish
- aluminum foil
- small bowl
- measuring cups
- spoon
- paper towels
- tongs
- cutting board
- two forks or knife and fork
- microplane or zester
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