Sheet Pan Chicken Fajita Bowls
Sheet Pan Chicken Fajita Bowls are a one-pan meal with seasoned chicken and roasted vegetables.
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon salt divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 1/4 pounds chicken tenders
- 1 medium yellow onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 cups chopped kale
- 1 can black beans rinsed
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons water
Instructions
- Preheat oven to 425°F (220°C) with a sheet pan inside.
- In a large bowl, mix chili powder, cumin, 1/2 teaspoon salt, garlic powder, paprika, and pepper.
- Set aside 1 teaspoon of the spice mix.
- Add 1 tablespoon olive oil to the remaining spices.
- Toss chicken, onion, and bell peppers in the mixture.
- Carefully remove hot pan, lightly grease, and spread mixture evenly.
- Roast for 15 minutes.
- Toss kale and black beans with remaining oil and salt.
- Remove pan, stir chicken, and add kale and beans on top.
- Roast another 5–7 minutes until cooked through.
- Mix yogurt, lime juice, water, and reserved spices.
- Serve the Sheet Pan Chicken Fajita Bowls drizzled with the yogurt sauce.
Notes
- Substitute kale with spinach if preferred