Sheet Pan Chipotle Chicken Bowls

It’s been a while since I posted a new recipe because we are in full swing with our summer here! With five kids home, it’s hard enough making any dinners, let alone one that I need to test, perfect, and photograph. And honestly, that’s what inspired this meal. Sheet pan chipotle chicken bowls take just a few minutes of prep before cooking on one pan in the oven. They are exactly the meal that I need in this season of life. Yes, the cilantro lime rice is made in a separate pot on the stove, but if you wanted to use your favorite pre-cooked rice, that will absolutely work in a pinch. In this recipe we are using boneless, skinless chicken thighs. They’re seasoned and placed on top of sliced bell pepper and onion. These chicken thighs get so juicy and are so flavorful! A quick chop after they are done cooking and your sheet pan dinner is ready to serve.

What You Need for Chipotle Chicken Bowls

• Chicken: We are using boneless, skinless chicken thighs which are my preferred cut of chicken. The thighs have more fat than the breast, making them harder to overcook, moister, and more flavorful. They are usually also thinner than a chicken breast, allowing them to cook more quickly. And as a final benefit, chicken thighs are usually cheaper than the breast!
• Bell peppers: I used three bell peppers here, but you can easily add more to the pan if you’d like.
• Red onion: cooked under the chicken along with the bell pepper to keep the chicken raised a bit. The juices from the chicken soak down to the onion, making it extra flavorful.
• Seasonings: These may already be pantry staples for you like they are for me! Salt, pepper, chili powder, smoked paprika, cumin, oregano, garlic powder, and onion powder.
• Olive oil: Just a bit is drizzled on the peppers and onions to make sure they don’t stick to the pan. Enough liquid will drip from the chicken thighs to give flavor and moisture.
• If you are going to make the cilantro lime rice, you need white long grain rice, butter, cilantro, salt, and lime juice.

How to Make Chipotle Chicken Bowls

• Preheat your oven and line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Spread the cut bell peppers and onions on the bottom of the pan and drizzle with about 1 tablespoon of olive oil.
• Mix your seasoning in a small bowl. Season the chicken thighs on all sides and place on top of the peppers and onions. Any extra seasoning can be sprinkled over the entire pan.
• Place the sheet pan in the oven for 30-35 minutes. Meanwhile, prep your rice. Bring the water to a boil and add the rice, butter, and salt. Reduce to a simmer and cook until the water is just about gone. Place the lid on the rice and let cool for a few minutes, then add the chopped cilantro and fresh lime juice.
• Put a scoop of rice on a plate or in a shallow bowl and top with the chicken, peppers, and onion mixture.
• Add extra cilantro or an extra squeeze of lime juice to the top if you want!

I hope that if you’re in a season where you really need quick, easy, healthy dinners that this recipe is helpful! Minimal prep, minimal cleanup, quick, and my kids will eat it are all categories that a recipe needs to hit for me right now and thankfully, these sheet pan chipotle chicken bowls fit the bill!