Sheet-Pan Chicken Fajita Bowls
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 can no-salt-added black beans
rinsed, 15 ounce
- ¼ cup low-fat plain Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons water
Directions
- 1
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
- 2
Combine chili powder, cumin, 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.
- 3
Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
- 4
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.
- 5
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.
- 6
Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
- 7
Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.
Sheet-Pan Chicken Fajita Bowls
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About this Recipe
Craving the vibrant flavors of fajitas but looking for a healthier, easier weeknight meal? These Sheet-Pan Chicken Fajita Bowls deliver all the zesty satisfaction with minimal cleanup, making them perfect for a busy evening.
This recipe shines by cooking chicken, bell peppers, onion, kale, and even black beans all on a single sheet pan. The strategic seasoning blend of chili powder, cumin, smoked paprika, and garlic powder infuses every element, creating a harmonious and deeply flavorful meal. It's a clever way to enjoy a warm fajita salad without the fuss, embracing the ease of one-pan cooking.
You can look forward to tender, savory chicken tenders nestled among sweet, caramelized bell peppers and onions, all seasoned with that classic fajita spice blend. The chopped kale roasts beautifully, gaining a slightly crispy texture, while the black beans add a creamy, earthy counterpoint. A bright, tangy drizzle of low-fat Greek yogurt and fresh lime juice ties the whole bowl together, offering a cool contrast to the warm, spicy elements. This creates a satisfying, nutrient-packed dish that feels both hearty and fresh, proving that healthy eating can be incredibly flavorful and convenient.
While this recipe uses chicken tenders, you can easily adjust the vegetables to your liking. Feel free to use different colored bell peppers or add other quick-cooking vegetables that roast well, though the recipe specifically calls for yellow onion, red bell pepper, green bell pepper, and kale. For an extra kick, a pinch of ground pepper could be added to the seasoning blend. If you don't have low-fat Greek yogurt, sour cream would work as a richer alternative for the lime dressing.
These Sheet-Pan Chicken Fajita Bowls are ideal for a casual weeknight dinner when you want something flavorful, healthy, and easy to clean up. Serve them as a complete meal in a bowl, perhaps with a sprinkle of fresh cilantro for a pop of color, if desired.