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Per serving
Calculating nutrition...
- 1
Cook the rice
Cook the white rice according to package directions. Fluff and keep warm while everything else roasts. One cup of dry rice yields about three cups cooked, enough to build all four bowls.
- 2
Season the chicken and peppers
Preheat the oven to 400 degrees F. In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Cut the chicken breast into 1/2-inch strips, thinly slice the bell peppers and red onion, then add everything to the bowl with the olive oil. Toss until every piece is coated in the spice blend.
- 3
Roast
Spread the chicken and vegetables in a single layer on a foil-lined rimmed sheet pan. Roast 20 to 25 minutes, until the chicken reaches 165 degrees F and the peppers are tender with a little char at the edges. A single layer is the whole trick here, crowd the pan and you steam instead of roast.
- 4
Warm the beans
While the pan roasts, drain and rinse the black beans and warm them in a small saucepan over medium heat with a pinch of salt. Rinsing knocks down the sodium and keeps them from getting mushy.
- 5
Build the bowls
Divide the rice among four bowls. Top each with the fajita chicken and peppers and a scoop of black beans. Finish with fresh cilantro and a good squeeze of lime. Serve hot, or portion into containers for the week.
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Sheet-Pan Chicken Fajita Bowls
Created by: MacroMeals
Ingredients
- 1 1/2 lb chicken breast
- 2 bell pepper
- 1 red onion
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 cup white rice
- 15 oz black beans
- 1 lime
- 1/2 cup cilantro
Instructions
- Cook the riceCook the white rice according to package directions. Fluff and keep warm while everything else roasts. One cup of dry rice yields about three cups cooked, enough to build all four bowls.
- Season the chicken and peppersPreheat the oven to 400 degrees F. In a large bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Cut the chicken breast into 1/2-inch strips, thinly slice the bell peppers and red onion, then add everything to the bowl with the olive oil. Toss until every piece is coated in the spice blend.
- RoastSpread the chicken and vegetables in a single layer on a foil-lined rimmed sheet pan. Roast 20 to 25 minutes, until the chicken reaches 165 degrees F and the peppers are tender with a little char at the edges. A single layer is the whole trick here, crowd the pan and you steam instead of roast.
- Warm the beansWhile the pan roasts, drain and rinse the black beans and warm them in a small saucepan over medium heat with a pinch of salt. Rinsing knocks down the sodium and keeps them from getting mushy.
- Build the bowlsDivide the rice among four bowls. Top each with the fajita chicken and peppers and a scoop of black beans. Finish with fresh cilantro and a good squeeze of lime. Serve hot, or portion into containers for the week.