Sheetpan Chicken Burrito bowls
Ingredients:
- I1 1/2 lbs. boneless skinless chicken thighs, cut into 1-inch pieces
- I6 tbsp. olive oil, divided
- I1 1/2 tsp. kosher salt, divided, plus more to taste
- I1 tsp. pepper, divided, plus more to taste
- I3/4 tsp. garlic powder, divided
- I1/2 tsp. smoked paprika, divided
- I2 medium sweet potatoes, cut into 1-inch pieces
- I1/2 medium red onion, cut into 1/2-inch pieces
- I2 tbsp. hot honey, plus more for serving if desired
- I2 8.5 oz. packets microwaveable-ready rice
- I2 tbsp. red wine vinegar
- I1/4 tsp. oregano
- I1 bag crunchy kale salad mix
- I1/2 cup crumbled feta cheese
Directions:
- Preheat the oven to 450 F. Line a sheet pan with parchment paper.
- Toss chicken pieces with 1 tablespoon olive oil and season with 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon smoked paprika.
- Spread chicken in an even layer over half the prepared baking sheet. Toss sweet potatoes, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining garlic powder and remaining paprika until well coated.
- Add mixture to the other half of the baking sheet. Drizzle honey over chicken and vegetables.
- Bake in the preheated oven until chicken is browned and cooked through, about 20 minutes.
- Meanwhile, prepare rice according to package directions.
- In a medium bowl, whisk together vinegar, remaining olive oil, oregano, and remaining salt and pepper and set aside.
- Divide rice, chicken, and sweet potato mixture among four bowls. Carefully pour and whisk reserved drippings from pan into vinegar mixture until well combined. Taste; adjust seasoning with salt and pepper.
- Remove dressing packet from salad mix; save for another use. Add salad mixture to a medium bowl and toss with 2 tablespoons of sauce mixture.
- Divide salad among the four bowls and top each evenly with feta cheese.
- Option 2: Make Burritos! Fill burritos and drizzle remaining sauce on your dish.
