Sheet-Pan Chicken Fajita Bowls with Roasted Kale
Savor the vibrant flavors of Sheet-Pan Chicken Fajita Bowls with Roasted Kale, a delightful dish perfect for busy weeknights. Juicy chicken breasts, colorful bell peppers, and nutrient-packed kale come together for a meal that’s not just healthy but also incredibly delicious. With minimal prep and easy cleanup, this recipe will elevate your dinner game without the stress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 4 cups kale, chopped
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix chicken with olive oil, chili powder, cumin, paprika, salt, and pepper until well-coated.
- Add sliced bell peppers and onion to the bowl with the chicken; toss to combine.
- Spread chicken and veggies on the baking sheet in a single layer; roast for about 25 minutes.
- Meanwhile, prepare kale by removing thick stems and tearing it into bite-sized pieces; toss with olive oil and salt.
- After 15 minutes of roasting, add kale to the baking sheet; return to oven for another 10 minutes.
- Drizzle lime juice over the mixture before serving in bowls.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 100mg
Keywords: For enhanced flavor, marinate the chicken for at least 30 minutes before cooking. Substitute chicken with shrimp or tofu for a different protein option. Customize your bowl with toppings like avocado or salsa.