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.

Chicken Breast Boneless Skinless

Black Beans, canned

Kale

Red Bell Pepper

Green Bell Pepper

Yellow Onion

Greek Yogurt, low-fat

Olive Oil

Lime Juice

Water

Chili Powder

Salt

Cumin

Garlic Powder

Smoked Paprika

Pepper

Sheet-Pan Chicken Fajita Bowls

serving

At EatingWell, their mission is to help make healthy happen every day. They provide the inspiration and information people need to make healthy eating a way of life.

eatingwell

Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

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, sliced onion, and sliced 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 chopped kale and black beans with the remaining 1/4 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.

Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Meanwhile, add plain yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

Yamfit

Super Lose Weight Day 1 (dinner)

Nutrients

Ingredients

Sheet-Pan Chicken Fajita Bowls

Brown Rice, cooked

Micro nutrients

Yamfit