This one-pan Chipotle Ranch Chicken Burrito Bowl is packed with flavor from smoky roasted chicken, colorful vegetables, and creamy toppings — all served over warm rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
1½ lbs boneless skinless chicken breast, diced
2 tbsp olive oil, divided
2 tsp lime juice
2 tsp dry ranch seasoning
1 tbsp chipotle peppers in adobo, chopped
2 bell peppers, sliced
1 red onion, sliced
1 cup frozen corn
Salt and pepper
2 cups cooked rice (white or brown)
1 avocado, sliced
1 cup cherry tomatoes, halved
¼ cup fresh cilantro, chopped
Ranch dressing, for drizzling
Lime wedges, for serving
Instructions
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Preheat oven to 425°F.
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Combine 1 tbsp olive oil, lime juice, ranch mix, and chipotle peppers.
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Toss diced chicken in marinade.
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Spread sliced peppers, onion, and corn on a sheet pan. Drizzle with remaining olive oil and season.
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Add marinated chicken to the sheet pan.
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Roast for 22–25 minutes, stirring once halfway.
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Cook rice, then stir in lime juice and cilantro.
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Assemble bowls with rice, roasted chicken and veggies, avocado, tomatoes, and ranch.
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Top with lime wedges and serve.