Sheet Pan Chicken Fajita Bowls
Get ready to fall in love with your new favorite weeknight dinner—our nutrient-packed Sheet Pan Fajita Bowls! This is our vibrant, veggie-loaded spin on the classic Mexican dish, made even easier (and healthier) by roasting everything on a single pan. It’s bursting with bold, smoky spices, colorful bell peppers, onions, and chicken—all caramelized to perfection in the oven. The best part? It comes together in just 30 minutes with minimal cleanup, making it perfect for busy nights.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 5 servings
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
- ⅓ cup olive oil
- 1 1/4 lb chicken breast, sliced crosswise
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 4 cups chopped stemmed kale or spinach
- 1 (15 ounce) can no-salt-added black beans, rinsed and drained
- 1/2 cup salsa
- 1/2 cup diced avocado or guacamole
- 1/3 cup cilantro, chopped
Instructions
- Preheat oven to 425°F. Grease a baking sheet or line with parchment paper.
- In a large bowl, whisk together the seasonings and olive oil.
- Add the chicken, bell peppers, and onion to the bowl. Stir the mixture, making sure everything is completely coated in the seasoning mixture.
- Spread onto a baking sheet and cook in the oven for 25-30 minutes or until the internal temperature of the chicken reads 165°F.
- In 4 separate bowls, layer the kale/spinach, chicken, vegetables, beans, salsa, guacamole/avocado, and cilantro. Enjoy!
Find it online: https://bodytosoulhealth.com/sheet-pan-chicken-fajita-bowls/
