Roasted Chicken and Veggie Sheet Pan Fajitas
Sometimes all you need is a dinner that comes together quickly, cooks in one pan, and satisfies a table full of hungry bellies. If that sounds like you…this is your dinner tonight.
If you haven’t jumped on the roasted veggies train, you are really missing out. Something divine happens to vegetables when you dress them in a little EVOO, toss them with some seasoning, throw them on a cookie sheet, and then into a hot oven.
All of the best flavors of the veg are enhanced while those sometimes bitter notes melt away. It is magical. If you have picky eaters who usually turn away from vegetables, starting on roasted (over steamed or raw) is a much smoother road. The flavors are more mild and naturally sweeter.
When I make this dinner, I like to chop up the vegetables, mix the spices, and even whisk up the sauce ahead of time. Then, during the carline/homework/soccer practice rush, all I need to do is throw it on the pan and into the oven.
Everything in this recipe cooks in one pan BUT it does not all go in at the same time. Start off with the chicken, peppers, and onions. Let that cook for about 15 minutes.
Then mix up the kale, black beans, EVOO, and spices and sprinkle it over the chicken, peppers, and onions and put it all back in the oven for another 5 minutes.
And…boom! Dinner is ready. Faster than pizza and light-years ahead of drive-thru.
Since this dinner includes meat, vegetables, and beans it can totally stand on its own. However, if you need a little more, pair it with Baked Brown Rice, or for a faster alternative, try Shortcut Brown Rice.
Roasted Chicken & Veggie Sheet Pan Fajitas
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil (EVOO), divided
- 1 1/4 pounds chicken tenderloins
- 1 medium yellow onion, sliced
- 1 medium bell pepper, sliced
- 4 cups chopped, stemmed kale
- 15 ounces canned black beans, drained and rinsed
- 1/4 nonfat Greek yogurt
- 1 tablespoon lime juice
- 2 teaspoons water
Instructions
- Line a large, rimmed pan with a layer of foil. Place it in the oven and preheat the oven to 425 degrees F.
- Combine chili powder, cumin, 1/2 teaspoon salt, garlic powder, paprika, and ground pepper in a small bowl.
- Place 1 tablespoon of the spice mixture into a large bowl and mix it with 1 tablespoon of EVOO. Toss in the chicken, peppers, and onions. Stir together to coat the meat and the vegetables in the oil and spices.
- After the oven gets to temp, remove the pan and coat it with non-stick cooking spray. Spread the chicken and veggies in an even layer on the pan and roast for 15 minutes.
- While the chicken is cooking, mix together kale, black beans, 1/4 teaspoon salt, and 1 tablespoon EVOO. Stir together to coat the kale and beans.
- Remove the pan from the oven. Stir the chicken and veggies and spread the kale and beans evenly over the top. Put the pan back in the oven and keep roasting until the chicken is done; about another 5 to 7 minutes.
- While the chicken is finishing up, mix yogurt, lime juice, remaining spice mixture, and water together in a medium-sized bowl.
- To serve, divide the chicken and veggies into four servings and drizzle with the yogurt sauce.
Notes
Slice up veggies and store in an airtight container in the refrigerator until ready to use.
Mix up spices and make the yogurt sauce.
Sliced veggies, spice mixture, and sauce can be made up to 2 days ahead
Nutrition Facts
Calories
375.03Fat (grams)
12.64Sat. Fat (grams)
2.07Carbs (grams)
27.18Fiber (grams)
12.15Net carbs
15.03Sugar (grams)
3.21Protein (grams)
39.66Sodium (milligrams)
1081.76Cholesterol (grams)
90.72Nutritional values are estimated.