Sheet Pan Baked Fajita Bowl
February 11, 2025Contributor:Darcie Ellyne, MS, RDN, CDCES, IFNCP
Ingredients
| Seasoning Blend | Protein | Starch | Vegetables | Garnish |
|---|---|---|---|---|
| 2 Tbsp extra-virgin olive oil, divided 2 tsp chili powder 2 tsp ground cumin 1 tsp dried oregano ½ tsp garlic powder ½ tsp smoked paprika ¼ tsp ground pepper | 1 lb boneless skinless chicken breasts, thighs or flank steak | 1 (15 ounce) can black beans, rinsed | 1 medium yellow onion, sliced 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 3 cups thinly sliced red cabbage (about 1 lb) | ¼ -½ cup salsa ¼ -½ cup guacamole or ½ avocado, sliced 2 green onions, sliced ¼ cup plain Greek yogurt mixed with 1 Tbsp lime juice and ½ tsp cumin |
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or tin foil for easy clean up.
- Combine seasonings in a small bowl and add 1 Tbsp. oil to form a paste.
- Season protein with salt and pepper. Rub both sides with half the seasoning blend.
- Toss starch and vegetables with remaining olive oil. Season with salt, pepper and remaining
seasoning blend. - Distribute the ingredients on 2 sheet pans. Roast about 30 minutes or until done.
- Divide evenly onto 4 plates and garnish.
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