Sheet Pan Chicken Fajita Bowl

Sliced chicken and peppers roast together on one pan, then pile into a bowl with black beans and crispy kale. Finish with guacamole and salsa for a weeknight meal that tastes like you tried harder than you did.

Total time: 25 min
Servings: 2
Calories: 385
Protein: 42g

casualsatisfyingmexicanchickentendercrispyweeknightbowl

Ingredients

1.25 lb chicken breast, sliced into strips
2 whole bell peppers (red, yellow, or orange), sliced into 1-inch strips
1 can (15 oz) black beans, drained and rinsed
2 cups kale, roughly chopped

Instructions

1
Toss chicken and peppers with oil, salt, and pepper on a sheet pan.
2
Roast at 425°F until chicken is cooked through, ~15 minutes.
3
Warm black beans in a small pot over medium heat, ~4 minutes.
4
Toss kale with oil and a pinch of salt, spread on a second sheet pan.
5
Roast kale at 425°F until edges curl and crisp, ~6 minutes.
6
Divide beans between bowls, top with chicken, peppers, kale, guacamole, and salsa.