Sheet-pan fajita bowls

In by Rachel Dreher

Sheet-pan fajita bowls

Driver Health and Fitness
Throw all of the ingredients onto a pan and you've got a quick, nutrient dense dinner. If you do cook this in Galanz, divide ingredients in half to cook in two rounds or half the recipe.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Servings 4
Calories 340 kcal



  • Preheat oven to 425 degrees
  • Combine all the seasonings in the large bowl & set aside 1 tsp in a medium bowl. Then toss in the chicken, onion, bell peppers, stir.
  • Place parchment paper on pan, spread the seasoned chicken and veggies on pan, & sprinkle on leftover seasoning. Roast for 15 minutes
  • While roasting, combine kale & black beans with a dash of salt and 1 tbsp olive oil in a bowl
  • Remove pan, stir chicken & veggies, spread the kale & beans evenly on top. Then throw back in the oven for 5-10 minutes or until chicken is cooked through.
  • Combine yogurt & lime juice with the 1 tsp seasoning set aside in medium bowl. May need to add a dash of water
  • Divide the mixture from the oven into 4 bowls (about 1.5 cups), drizzle with yogurt dressing and enjoy.


Serving: 1.5cupsCalories: 340kcalCarbohydrates: 26gProtein: 40gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 92mgSodium: 311mgPotassium: 1154mgFiber: 10gVitamin A: 8732IUVitamin C: 145mgCalcium: 222mgIron: 3mg
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