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Sheet-Pan Chicken Fajita Bowls
Sheet-Pan Chicken Fajita Bowls
1 Review
From: Diabetic Living Magazine, Fall 2019
Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans. The chicken, beans and vegetables are all cooked on the same pan, so this healthy dinner is easy to make and the cleanup is easy too.
- By: Sara Haas, R.D.N., L.D.N. EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
- 1¼ 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 no-salt-added black beans, rinsed
- ¼ cup low-fat plain Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons water
Preparation
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Prep
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Ready In
- Place a large rimmed baking sheet in the oven; preheat to 425°F.
- Combine chili powder, cumin, ½ 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 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 ¼ 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.
- 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.
- Serving size: 2 chicken tenders, 1¼ cups vegetables + generous 1 Tbsp. sauce
- Per serving: 343 calories; 10 g fat(1 g sat); 8 g fiber; 24 g carbohydrates; 43 g protein; 25 mcg folate; 71 mg cholesterol; 4 g sugars; 2,775 IU vitamin A; 73 mg vitamin C; 187 mg calcium; 4 mg iron; 605 mg sodium; 580 mg potassium
- Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (56% dv), Iron (22% dv)
- Carbohydrate Servings: 1½
Reviews 1
October 09, 2019
By: Lesley Morton
I skipped the green pepper and I cut the chicken in smaller pieces than typical "tenders" that come in packages labeled such from grocery. It was really great and I love using kale.
