Healthy Chicken Fajita Bowls with Black Bean Salsa
These delicious Chicken Fajita Bowls are an easy dinner and such a fun twist on traditional fajitas! Sheet pan fajita-seasoned chicken and veggies served on a bed of cilantro lime rice with a black bean pico de gallo. Add a creamy avocado spread and your favorite toppings!
Ingredients
Fajita Chicken and Vegetable Ingredients
- 1 lb boneless, skinless chicken breasts or chicken thighs
- 3 bell peppers I use 1 green, 1 red, and 1 orange or yellow
- 1 small red onion or ½ large
- 2 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon each: paprika, smoked paprika, dried oregano, garlic powder, onion powder
- ½ teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- ½ cup fresh cilantro, chopped
- 2 tablespoon lime juice juice of 1 lime
Black Bean Salsa Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 3 roma tomatoes
- 1 cup chopped red onion about ½ a large red onion or 1 small
- 1 jalapeno, pulp & seeds removed, chopped
- ½ cup cilantro, chomped
- 2 limes, juice of ~4 Tbsp
- 1 teaspoon garlic powder
- ⅓ teaspoon kosher salt more to taste
- ¼ teaspoon black pepper
Cilantro Lime Rice Ingredients
- 1 cup jasmine rice, uncooked
- ½ cup fresh cilantro, chopped
- 1 lime, juice of about 2 tablespoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Avocado Mash Recipes
- 1 small avocado
- 2-3 tablespoon Greek yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt more to taste
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips.
- Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes. Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Add the chicken to the baking sheet and spread everything in a single layer. You may need to use 2 sheet pans. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven. Top with cilantro and squeeze of lime.
- Get started on the rice. Rinse the rice under cool water in a fine mesh strainer to get rid of some of the excess starch. Then cook the rinsed rice according to the instructions on the package. Let it cool for 1-2 minutes and add the cilantro, fresh lime juice, salt, and pepper to the cooked rice.
- While everything cooks, make the black bean salsa by chopping the roma tomatoes, red onion, jalapeno and fresh cilantro. Drain and rinse a can of black beans. Add everything to a bowl with the lime juice, garlic powder, salt, and pepper.
- Make the avocado mash by using a fork to mash the avocado in a small bowl. Then add the Greek yogurt, lemon juice, and kosher salt. Mix to combine.
- Assemble your bowls by adding the chicken, veggies, black bean salsa, and avocado mixture to a bed of rice.
Video
Notes
*nutrition information calculated using 1 cup chicken/veggie mixture, 1 cup black bean salsa, ½ cup rice, and 2 tablespoon avocado mash.
Expert Tips
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C)
- Choose bell peppers that look ripe! To tell if a bell pepper is ripe, you can look at the color and skin. It should be a vibrant color and the skin should be slightly shiny. It should also feel a bit heavy for it's size.
- For the black bean salsa, I like to chop my vegetables about as big as they would be for pico de gallo.
- If using canned beans, be sure to rinse them before adding to the salsa. This removes some of the excess sodium.
- Meal Prep - you can chop the vegetables ahead of time and also cut and marinade the chicken in an airtight container the refrigerator.
- Refrigerator: store the components in separate airtight containers for up to 3-4 days. Add an extra squeeze of lime to the avocado mash to help prevent it from browning.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 bowl*Calories: 510kcalCarbohydrates: 58gProtein: 36gFat: 16gFiber: 11g
Tried this recipe?Let us know how it was!