Sheet-Pan Chicken Fajita Bowls (Printable Version)

A flavorful combination of spiced chicken, roasted vegetables, and black beans served in a bowl with tangy yogurt-lime dressing.

# Ingredients:

→ Spices and seasonings

01 - 2 teaspoons chili powder
02 - 2 teaspoons ground cumin
03 - ¾ teaspoon salt, divided
04 - ½ teaspoon garlic powder
05 - ½ teaspoon smoked paprika
06 - ¼ teaspoon ground pepper

→ Cooking oils

07 - 2 tablespoons olive oil, divided

→ Proteins

08 - 1 ¼ pounds chicken tenders
09 - 1 (15 ounce) can no-salt-added black beans, rinsed

→ Vegetables

10 - 1 medium yellow onion, sliced
11 - 1 medium red bell pepper, sliced
12 - 1 medium green bell pepper, sliced
13 - 4 cups chopped stemmed kale

→ Dressing

14 - ¼ cup low-fat plain Greek yogurt
15 - 1 tablespoon lime juice
16 - 2 teaspoons water

# Steps:

01 - Place a large rimmed baking sheet in the oven; preheat to 425°F.
02 - In a large bowl, combine chili powder, cumin, ½ tsp salt, garlic powder, smoked paprika, and pepper. Transfer 1 teaspoon of the spice mixture to a medium bowl and set aside. Whisk 1 tablespoon olive oil into the remaining spice mixture. Add chicken, onion, red bell pepper, and green bell pepper; toss to coat.
03 - Remove the baking sheet from the oven and coat with cooking spray. Spread the chicken mixture in an even layer on the sheet. Roast for 15 minutes.
04 - Meanwhile, combine kale and black beans with the remaining ¼ teaspoon salt and 1 tablespoon olive oil in a large bowl; toss to coat.
05 - Remove the baking sheet from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast for an additional 5 to 7 minutes or until the chicken is cooked through and the vegetables are tender.
06 - In the medium bowl with the reserved spice mixture, combine Greek yogurt, lime juice, and water; stir until smooth.
07 - Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

# Notes:

01 - Slice vegetables the night before and store in the refrigerator for easier weeknight prep.
02 - Prepare the spice mixture up to two days ahead and store in an airtight container.

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