Sheet Pan Chicken Fajita Bowls

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Prep Time: 15 mins | Cook Time: 25 mins | Serves: 4-6

Ingredients

• 1-1 ½ lbs chicken breast, cut into thin strips

• 3-4 bell peppers, cut into thin strips

• 1 yellow onion, cut into thin strips

• 2 tsp chili powder

• 2 tsp cumin

• 1 tsp paprika

• 2 Tbsp olive oil

• Salt and pepper to taste

• 4 c brown rice, cooked

• 1 can no-salt added black or pinto beans, rinsed and drained

• ½ c fresh cilantro, chopped

• 1 lime, sliced into wedges

Directions

1. Preheat oven to 425°.

2. Combine chili powder, cumin, paprika, salt and pepper in small bowl.

3. In large bowl toss chicken, bell peppers, and onion with spice blend and olive oil, mix until combined.

4. Pour chicken and pepper mixture onto a greased baking sheet and distribute evenly.

5. Place baking sheet in oven and bake for 20-25 minutes, or until chicken is cooked through and peppers are tender.

6. While the chicken is baking, prep your rice (cook or reheat), beans (warm on stovetop or in the microwave), and toppings.

7. Scoop rice and beans into a serving bowl, top with chicken fajita mixture and desired toppings.

8. Add a squeeze of fresh lime, serve immediately and enjoy!

Notes

• Use salad greens in the place of the rice and beans

• Serve fajita mix with warm tortillas for a more traditional fajita meal

• Use lean beef or tofu instead of chicken

• Top with cotija cheese, sour cream, guacamole, salsa, or other desired toppings

• Use leftover brown rice or quinoa

• Make a double batch if cooking for a family and/or want leftovers

Nutrition: (per serving) Calories: 446 kcals | Total Fat: 7 g | Saturated Fat: 1 g | Sodium: 317 mg | Carb: 44 g | Protein: 42 g | Fiber: 7 g.

Providence Heart Guide | 2022
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