Sheet-Pan Chicken Fajita Bowls (eatingwell.com)

This recipe can fit into your weekly dinner plans if you follow a Mediterranean diet meal plan or a Dash Diet meal plan. But it's delicious any time.

Rating: None

Ingredients

• 2 tsp Chili Powder
• 2 tsp Cumin
• 3/4 tsp Salt, divided
• 1/2 tsp Garlic Powder
• 1/2 tsp Smoked Paprika
• 1/4 tsp Black Pepper
• 2 Tbsp Olive Oil, divided
• 1 1/4 lb Chicken Tenders
• 1 Yellow Onions, medium, sliced
• 1 Red Bell Peppers, medium, sliced
• 1 Green Bell Peppers, medium, sliced
• 4 cups Kale, chopped stemmed
• 1 can Black Beans, rinsed
• 1/4 cup Greek Yogurt
• 1 Limes, 1 tbsp
• 2 tsp Water

Preparation steps

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.

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