Sheet Pan Chicken Fajita Bowls
Sheet Pan Chicken Fajita Bowls are a quick one-pan meal made with seasoned chicken and roasted vegetables.
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ¾ teaspoon salt divided
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black 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 kale
- 1 15-ounce can black beans, rinsed
- ¼ cup low-fat plain Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons water
Instructions
- Preheat the oven to 425°F (220°C) and place a large sheet pan inside to heat.
- In a large bowl, combine chili powder, cumin, ½ teaspoon salt, garlic powder, smoked paprika, and black pepper.
- Transfer 1 teaspoon of this spice mix to a separate bowl for later.
- Add 1 tablespoon olive oil to the remaining spices and mix well.
- Toss the chicken, onion, and bell peppers in the spice mixture until evenly coated.
- Carefully remove the hot pan, lightly grease it, and spread the chicken mixture evenly.
- Roast for 15 minutes.
- Meanwhile, toss kale and black beans with the remaining olive oil and salt.
- Remove the pan, stir the chicken and vegetables, then add the kale and beans on top.
- Return to the oven and roast for another 5–7 minutes until the chicken is fully cooked.
- Mix the reserved spices with yogurt, lime juice, and water to create the dressing.
- Divide into bowls, drizzle with dressing, and serve your Sheet Pan Chicken Fajita Bowls.
Notes
- Substitute kale with spinach if preferred.