Sheet pan dinners are a great option for a quick and easy weeknight meal without a lot of clean up. This Mexican-inspired sheet pan chicken fajitas make a filling and delicious bowl.
Heat the oven to 425 degrees F and line a sheet pan with parchment paper.
In a large bowl, combine chili powder, cumin, kosher salt, garlic powder, paprika, and ground pepper. Whisk in 1 tablespoon of oil. Add the chicken, onion, and red and green bell peppers and toss to coat.
Spread the chicken and vegetables in a single layer on the sheet pan. Bake for 15 minutes.
Combine black beans and the remaining 1 tablespoon of olive oil in a large bowl.
Remove the pan from the oven and stir the chicken and vegetables. Spread beans evenly over the top. Roast until the chicken is 165 degrees F and the vegetables are tender, 5–7 minutes more.
In a small bowl, stir yogurt, lime juice, and hot sauce.
Divide the lettuce, chicken, beans, and vegetables among the four bowls. Drizzle with the yogurt sauce and serve with additional hot sauce or salsa.
4 Servings
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