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Time
45 min
Level
Medium
Author
eatingwell

Sheet-Pan Chicken Fajita Bowls

healthy-immunity
low-calories
Note
Tip: For easier weeknight prep, slice vegetables the night before; cover and refrigerate. To make ahead: Prepare spice mixture (Step 1) up to 2 days ahead; store in an airtight container.
Instructions
1
Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
2
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.
3
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.
4
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.
5
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.
6
Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.
7
Meanwhile, add plain yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
Micro nutrients
Total weight
426.06g
Carbs
34.79g
Dietary fiber
10.51g
Sugar
4.77g
Fats
10.42g
Saturated
1.57g
Poly
1.14g
Mono
5.15g
Trans
0g
Proteins
46.66g
Calcium
72.3%
Iron
106.96%
Magnesium
62.56%
Vitamin A
996.77%
Vitamin C
794.73%
Vitamin B6
30.57%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
161.72%
Potassium
89.41%
Cholesterol
136.01%
Percentages are based on a diet of 2000 calories a day.
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