Sheet-Pan Chicken Fajita Bowls are a delicious and easy-to-make meal that's perfect for busy weeknights. This recipe features juicy chicken, bell peppers, onions, and flavorful fajita seasoning, all roasted together on a sheet pan for a quick and easy one-pan meal. Top it off with your favorite toppings, such as avocado, salsa, or sour cream, for a complete and satisfying meal that's perfect for the whole family. Try this recipe today and see how easy it is to make a delicious and healthy meal in no time.
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Sheet-Pan Chicken Fajita Bowls
- Servings: 4
- Cook Time: 25 minutes
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon salt, divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground pepper
- 2 tablespoons olive oil, divided
- 1 ¼ pounds chicken tenders
- 1 medium yellow onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 4 cups chopped stemmed kale
- 1 (15-ounce) can of no-salt-added black beans, rinsed
- ¼ cup low-fat plain Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons water
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Instructions
- Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
- Combine chili powder, cumin, and 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
- Remove the pan from the oven; coat it with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
- Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.
- Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
- Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
- Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.
Tips
- Tip: For easier weeknight prep, slice vegetables the night before; cover and refrigerate.
- To make ahead: Prepare spice mixture (Step 1) up to 2 days ahead; store in an airtight container.
Nutrition Facts
Serving Size: 2 chicken tenders, 1 1/4 cups vegetables + generous 1 Tbsp. sauce
Per Serving: 343 calories; protein 42.7g; carbohydrates 23.7g; dietary fiber 8.2g; sugars 3.8g; fat 9.9g; saturated fat 1.4g; cholesterol 70.9mg; vitamin a iu 2774.9IU; vitamin c 72.9mg; folate 25.3mcg; calcium 187.3mg; iron 3.6mg; magnesium 62.7mg; potassium 579.8mg; sodium 605.1mg.
