Sheet-Pan Chicken Burrito Bowl

Step 1

Set the oven to 400°F and wait for the indicator light or beep, about 10 minutes.

Step 2

Pat the chicken breast dry with paper towels. Sprinkle salt and pepper on both sides.

Step 3

Juice the lime into a small bowl and set aside. Zest the spent lime into a separate small bowl.

Step 4

Stir the sour cream and lime juice together in the small bowl until uniform; set the lime crema aside.

Step 5

Measure 1.5 cups of water and pour it into a 9-by-13-inch baking dish. Stir in the uncooked rice and salt to taste.

Step 6

Place the seasoned chicken breast in the center of the baking dish, pressing it slightly into the rice.

Step 7

Scatter the drained black beans around the chicken in an even layer.

Step 8

Drizzle 1 tablespoon of olive oil over the chicken. Cover the baking dish tightly with aluminum foil.

Step 9

Place the covered baking dish in the oven and bake for 18 minutes, until the rice is tender and has absorbed the water.

Step 10

Remove the baking dish from the oven and carefully peel back the foil, watching for steam. The chicken should be opaque throughout.

Step 11

Lift the cooked chicken out of the baking dish using tongs and place it on a cutting board.

Step 12

Using two forks or a knife and fork, shred the chicken into bite-sized pieces by pulling it apart along its natural grain.

Step 13

Divide the rice and black bean mixture evenly between two serving bowls, using a spoon to portion from the baking dish.

Step 14

Top each bowl with half of the shredded chicken, piling it in the center.

Step 15

Spoon 3 tablespoons of fresh salsa on top of each bowl.

Step 16

Drizzle 2 tablespoons of lime crema over each bowl in a thin spiral.

Step 17

Sprinkle the reserved lime zest evenly over the top of both bowls.