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Recipe of The Day: Sheet Pan Chicken Fajita Bowls

Jan 22, 2025 | Recipes

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A Better Meals Sheet Pan Chicken Fajita Bowl Dinner

Sheet Pan Chicken Fajita Bowls


  • Author: A Better Meal
  • 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