Sheet-Pan Chicken Fajita Bowls

4.8
(32)
30 Reviews

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.

By
Sara Haas, RDN, LDN
Sara Haas Headshot
Sara Haas, RDN, LDN

Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. She works as a consultant chef and dietitian with a focus on freelance writing, recipe development and food photography. Sara is the author of the Taco! Taco! Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos and other engagements.

EatingWell's Editorial Guidelines
Updated on September 19, 2023
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
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Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:
Diabetes-Friendly Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber High-Protein Egg-Free Gluten-Free Low-Calorie
Jump to Nutrition Facts

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

  • 2 tablespoons olive oil, divided

  • 1 ¼ pounds chicken tenders

  • 1 medium yellow onion, sliced

  • 1 medium red bell pepper, sliced

  • 1 medium green bell pepper, sliced

  • 4 cups chopped stemmed kale

  • 1 (15 ounce) can no-salt-added black beans, rinsed

  • ¼ cup low-fat plain Greek yogurt

  • 1 tablespoon lime juice

  • 2 teaspoons water

Directions

  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, onion, and 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 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. Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

  7. Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Tips

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.

Originally appeared: Diabetic Living Magazine, Fall 2019

Nutrition Facts (per serving)

343 Calories
10g Fat
24g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 chicken tenders, 1 1/4 cups vegetables + generous 1 Tbsp. sauce
Calories 343
% Daily Value *
Total Carbohydrate 24g 9%
Dietary Fiber 8g 29%
Total Sugars 4g
Protein 43g 85%
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 71mg 24%
Vitamin A 2775IU 55%
Vitamin C 73mg 81%
Folate 25mcg 6%
Sodium 605mg 26%
Calcium 187mg 14%
Iron 4mg 20%
Magnesium 63mg 15%
Potassium 580mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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