One-Pan Chicken Fajita Bowls

This Sheet-Pan Chicken Fajita Bowl transforms traditional fajitas into a vibrant, nutritious meal without the tortillas. The magic happens on a single baking sheet where chicken, colorful bell peppers, and hearty kale come together with a cumin-spiced kick for a dinner that's both satisfying and simple.

I first created this recipe during a particularly busy week when I needed something nutritious but didn't have time for elaborate cooking. My family was skeptical about missing the tortillas, but the spice-infused chicken and roasted vegetables won them over completely.

Ingredients

• Chili powder: provides authentic Mexican flavor and mild heat
• Ground cumin: adds earthy warmth essential for fajita seasoning
• Garlic powder: infuses savory notes without the prep of fresh garlic
• Smoked paprika: brings subtle smokiness reminiscent of grilled fajitas
• Chicken tenders: cook quickly and stay tender
• Bell peppers: add sweetness and bright color
• Kale: offers hearty texture and nutritional benefits
• Black beans: provide plant-based protein and fiber
• Greek yogurt: creates a creamy lime dressing with less fat than sour cream

Step-by-Step Instructions

Preheat the Pan:

Place a large rimmed baking sheet in the oven and preheat to 425°F. Preheating the pan creates an immediate sear on your ingredients giving them beautiful caramelization just like a restaurant fajita plate.

Create the Spice Mixture:

Combine chili powder, cumin, salt, garlic powder, smoked paprika, and pepper in a large bowl. Reserve 1 teaspoon for the dressing. This balanced spice blend delivers authentic fajita flavor without overwhelming heat.

Season the Protein and Vegetables:

Whisk oil into the main spice mixture, then add chicken tenders, onion, and bell peppers. Toss until everything is evenly coated ensuring each bite has the perfect amount of seasoning.

Begin Roasting:

Remove the hot pan from the oven, coat with cooking spray, and spread the chicken mixture in an even layer. Roast for 15 minutes which gives the chicken a head start since it takes longer to cook than the kale.

Prepare Greens and Beans:

While the chicken cooks, toss kale and black beans with remaining oil and salt. The oil helps the kale crisp slightly at the edges while preventing the beans from drying out.

Add Greens and Finish Cooking:

After the initial roasting period, stir the chicken and vegetables. Layer the kale and bean mixture on top and continue roasting until chicken is cooked through and vegetables are tender, about 5 to 7 minutes more.

Make the Dressing:

While everything finishes roasting, combine Greek yogurt, lime juice, water, and the reserved spice mixture. This tangy, creamy dressing ties all the flavors together perfectly.

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The black beans in this recipe completely transformed my approach to fajitas. While I originally added them just for extra nutrition, they add such a wonderful creamy texture and earthy flavor that complements the spiced chicken. Now I cannot imagine making this dish without them.

Make it Your Own

This versatile recipe welcomes adaptation based on what you have on hand. Swap chicken tenders for thighs if you prefer darker meat with more richness. For a vegetarian version, replace chicken with firm tofu or double the beans. The spice mixture works beautifully with any protein choice.

Storage and Meal Prep

Store leftovers in airtight containers in the refrigerator for up to three days. Keep the yogurt dressing separate until serving to maintain the best texture. For meal prep, portion into individual containers with a small container of dressing on the side. The flavors actually develop nicely overnight making next day lunches especially delicious.

Serving Suggestions

While delicious on its own, this bowl welcomes additional toppings. Try diced avocado for creaminess, fresh cilantro for brightness, or a sprinkle of cotija cheese for saltiness. For those who miss the tortilla element, serve with a side of tortilla chips for scooping or add a small whole grain tortilla on the side.

Nutrition Boost

The combination of lean protein from chicken, fiber from beans and kale, and antioxidants from colorful peppers makes this a truly balanced meal. Each serving provides 43g of protein, essential for muscle repair, along with important vitamins and minerals like vitamin C from the peppers and iron from the kale. The moderate carbohydrate content comes primarily from nutrient dense beans rather than refined sources.

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Recipe FAQs

→ Can I use chicken breasts instead of tenders?

Yes, boneless skinless chicken breasts work well as a substitute. Slice them into tender-sized strips before tossing with the spice mixture. You may need to adjust cooking time slightly to ensure they're cooked through.

→ How can I make this dish vegetarian?

Skip the chicken and double the black beans for protein. You could also add firm tofu or tempeh tossed in the same spice mixture, or include more hearty vegetables like mushrooms or sweet potatoes.

→ What can I serve with these fajita bowls?

Though delicious on their own, you could serve with warm corn tortillas, avocado slices, fresh cilantro, lime wedges, or a side of brown rice for a more substantial meal. A sprinkle of cotija cheese adds another layer of flavor.

→ Can I prep any components ahead of time?

Yes! Slice all vegetables the night before and refrigerate in airtight containers. The spice mixture can be prepared up to 2 days ahead. You can even portion out the yogurt, lime juice, and spices for the dressing so everything is ready to assemble.

→ What other vegetables would work in this dish?

This is a versatile dish that welcomes substitutions. Try zucchini, yellow squash, cauliflower, broccoli, or corn. Just be mindful that different vegetables have different cooking times—add quick-cooking vegetables later in the process.

→ Is this dish spicy?

The dish has a mild-to-medium heat level from the chili powder and smoked paprika. For a milder version, reduce these spices. For more heat, add a pinch of cayenne pepper or red pepper flakes to the spice blend.