Sheet Pan Chicken Fajita Bowls
- Total Time: 40
Description
A delicious and healthy chicken fajita bowl made with baked chicken, bell peppers, and vegetables, served with avocado and lime wedges.
Ingredients
1 lb boneless, skinless chicken breasts
3 medium bell peppers, any color, sliced
1 medium red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
3 tbsp taco seasoning
1/2 tsp salt
1 (15-oz) can black beans, drained and rinsed
4 cups kale, stems removed and roughly chopped
1/4 cup fresh cilantro, chopped (for garnish)
2 avocados, sliced for serving
Lime wedges, for serving
Instructions
Step 1: Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
Step 2: Cut the chicken breasts into thin slices. In a large mixing bowl, combine the sliced chicken breasts, bell peppers, red onion, and cherry tomatoes.
Step 3: Drizzle with olive oil, then sprinkle taco seasoning and salt over the mixture. Toss everything until evenly coated.
Step 4: Spread the chicken and vegetables evenly across the sheet pan in a single layer. Place in the oven and bake for 15 minutes.
Step 5: Remove the sheet pan from the oven. Add the kale and black beans, tossing them gently with the chicken and vegetables.
Step 6: Return to the oven and bake for another 8–10 minutes, or until the chicken is fully cooked (165°F internal temperature) and the vegetables are tender.
Step 7: Divide the chicken, vegetables, kale, and black beans among 4 bowls. Garnish with sliced avocado, chopped cilantro, and serve with lime wedges for a fresh, zesty finish.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 501.22 kcal
- Sugar: 7.07 g
- Sodium: 1018.36 mg
- Fat: 25.68 g
- Saturated Fat: 3.94
- Carbohydrates: 37.81 g
- Fiber: 17.96 g
- Protein: 34.68 g
- Cholesterol: 72.57 mg