Sheet Pan Chicken Fajita Bowls
These easy Sheet Pan Chicken Fajita Bowls are made with crisp-tender peppers and onions, juicy chicken, and black beans. Perfect easy dinner!
Servings: 4
Ingredients
Chicken Fajita 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
- 3 tablespoons olive oil divided
- 1 pound chicken breasts cut into strips
- 1 medium sweet yellow onion peeled and sliced
- 1 medium red bell pepper cored and sliced
- 1 medium green bell pepper cored and sliced
- 1 15 ounce can black beans, rinsed
- 1 jalapeno pepper seeded
Dressing Ingredients:
- ¼ cup low-fat plain Greek yogurt
- 2 tablespoon lime juice
Toppings: (optional)
- Cilantro chopped
- Drizzle of Sriracha
Instructions
- 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, onion, and red and green bell peppers; toss to coat.
- Remove the pan from the oven; drizzle 1 tablespoon of olive oil over the pan. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
- Meanwhile, combine black beans with the remaining 1/4 tsp. Salt, 1 Tbsp. olive oil and jalapeno slices in a large bowl; toss to coat. Set aside
- Remove the pan from the oven. Stir the chicken and vegetables. Spread bean mixture evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
- Meanwhile, add yogurt, and lime juice to the reserved spice mixture; stir to combine. Add additional lime juice if needed.
- Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing, sriracha (if using), chopped cilantro and serve.
Notes
Leftover fajitas should be cooled down and then stored in airtight containers in your fridge. I like to use either glass containers, or if I’m in a rush or pressed for space, food storage bags with a zip top. The leftovers will keep for 3 - 4 days.
To reheat, you can bake the fajitas again until warm, or place the desired amount in a covered skillet over low heat until warmed through.