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.

cholesterol

sodium

potassium

calcium

iron

Chicken Breast Boneless Skinless

breast

default

magnesium

Black Beans, canned

can, 15 oz

Kale

cup, chopped

leaf

Red Bell Pepper

medium

tablespoon

ring

small

cup, sliced

pepper

large

Green Bell Pepper

ounce

Yellow Onion

clove

Greek Yogurt, low-fat

tbsp

Olive Oil

Custom

Lime Juice

fl oz

lime yields

Water

custom

liter

Chili Powder

Salt

pinch

dash

Cumin

Garlic Powder

Smoked Paprika

Pepper

Sheet-Pan Chicken Fajita Bowls

serving

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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.

Super Lose Weight Day 1 (dinner)

Yamfit

Sheet-Pan Chicken Fajita Bowls

1

Groceries

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