Sheet-Pan Chicken Fajita Bowls

Fajitas trace to Tex-Mex ranch cooking, where spiced meat and peppers hit the table sizzling hot. This sheet-pan take roasts chicken thighs with colorful peppers and cumin-chili spice, then piles them over rice and beans.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 48g carbs
• 19g fat
• 10.2g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 3 medium bell peppers (mixed colors)
• 1 large red onion
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 3/4 tsp salt
• 1 can (15 oz) black beans (canned, drained)
• 3 cups cooked brown rice
• 1 lime

Instructions

1. 1Preheat oven to 425°F. Line a large sheet pan with foil.
2. 2Slice chicken thighs into thin strips. Slice peppers and onion into strips.
3. 3Toss chicken, peppers, and onion with olive oil, chili powder, cumin, garlic powder, and salt on the sheet pan.
4. 4Spread in a single layer and bake 18-22 minutes until chicken reaches 165°F.
5. 5Warm black beans and rice separately.
6. 6Divide rice into 4 bowls, top with chicken-veggie mix and beans.
7. 7Squeeze fresh lime juice over each bowl before serving.