# Ingredients:
→ For the Chicken & 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
→ For the 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
→ 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 streamlined cleanup.
02 - In a mixing bowl, combine olive oil with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice. Toss chicken pieces to coat evenly in marinade.
03 - Place marinated chicken on one side of the prepared sheet pan. Spread sliced red and yellow bell peppers, red onion, cherry tomatoes, black beans, and corn on the other side. Drizzle vegetables with olive oil and sprinkle lightly with salt and pepper.
04 - Roast for 25 to 30 minutes, stirring vegetables halfway, until chicken is thoroughly cooked (internal temperature 165°F) and vegetables are tender with slight charring.
05 - While chicken and vegetables roast, arrange rice, shredded lettuce, cheese, salsa, sour cream, avocado slices, chopped cilantro, and lime wedges for serving.
06 - For serving, portion rice into four bowls. Top each with roasted chicken, vegetables, black beans, and corn. Garnish with lettuce, cheese, salsa, sour cream, avocado, cilantro, and lime wedges as desired. Serve alongside tortilla chips or warm tortillas if preferred.
