# Components:
→ Chicken and 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)
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil to ease cleanup.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Add chicken pieces and toss until evenly coated.
03 - Place marinated chicken on one side of the sheet pan. Spread bell peppers, red onion, cherry tomatoes, black beans, and corn evenly on the other side. Lightly drizzle vegetables with olive oil, then season with a pinch of salt and pepper.
04 - Roast for 25 to 30 minutes, stirring vegetables halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender and slightly charred.
05 - While roasting, prepare rice and gather toppings such as shredded lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges.
06 - Divide cooked rice among four bowls. Top with roasted chicken, vegetables, black beans, and corn. Add desired toppings and serve with tortilla chips or warm tortillas if preferred.
