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Sheet-Pan Chicken Fajita Bowls

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Juicy, seasoned chicken with roasted bell peppers and kale, served over quinoa or rice, and topped with black beans and a creamy fajita-style sauce. This vibrant and protein-rich bowl is perfect for easy weeknight dinners or meal prep with bold, zesty flavors in every bite.

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup kale, torn into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper, to taste
  • 1 can black beans, drained and rinsed
  • 2 cups cooked quinoa or brown rice
  • For the Creamy Fajita Sauce:
  • 1/4 cup Greek yogurt or plant-based yogurt
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • Salt, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. In a large bowl, toss sliced chicken, bell peppers, and kale with olive oil and spices until evenly coated.
  3. Spread the mixture evenly on the sheet pan. Bake for 20–25 minutes, or until the chicken is cooked through and veggies are tender.
  4. While baking, mix all sauce ingredients in a small bowl until smooth.
  5. To assemble, divide quinoa or rice among bowls. Top with roasted chicken and veggies, black beans, and a drizzle of creamy fajita sauce.
  6. Serve immediately or store in meal prep containers.

Notes

  • For extra flavor, you can add a sprinkle of cheese or avocado slices on top of the bowls.
  • If you prefer a spicier sauce, add a pinch of cayenne pepper to the creamy fajita sauce.
  • This recipe is also great for meal prep and can be stored in the fridge for up to 4 days.

Nutrition

Find it online: https://yumfoodusa.com/sheet-pan-chicken-fajita-bowls/