Happy New Year! While everyone is watching football games, you should make this sheet pan chicken fajita bowl recipe for your family. It’s easy to make (the oven does most of the work for you) and is delicious. It’s only 6 SmartPoints per serving on Weight Watchers.
The new year brings with it a new beginning. What I love most about a new year is it’s like a fresh start. As great as 2016 was for me, I am so excited to see what 2017 brings. I also decided to create a new series for the blog to help you if you are debating about joining Weight Watchers. It’s called Getting Started and will help you with the plan, and resources to help you be as successful as you should be.
Ok, so who doesn’t love Chipotle? I love going there, but I knew that I could make their famed chicken bowls myself. And I have to admit that this recipe is very similar to their bowl (the chicken seasoning isn’t quite the same, but the idea is there), and much cheaper. And it’s Weight Watcher friendly!
I will be saving myself so much money by cooking this myself (most cooking done on one sheet pan) and it’s so freaking easy.
To make this sheet pan chicken fajita bowls recipe:
Preheat oven to 400 degrees.
Line a large cookie sheet with foil. Spray olive oil spray on the foil. Lay the chicken breasts in the middle of the cookie sheet. Sprinkle the chicken breasts with salt and pepper and the taco seasoning. Add the salsa on top of the chicken, if using.
Add the sliced peppers to one side of the cookie sheet. Sprinkle with 1/2 of the olive oil and season with salt and pepper. Mix to make sure that the seasoning is over all of the peppers.
Repeat process with the red onion slices. Place cookie sheet in the oven and cook for about 20-25 minutes or until the chicken is cooked through.
When the chicken and peppers are finished cooking, create your bowl. Add 1/4 cup cooked rice, 3 slices of chicken, peppers and onions. Top with black beans, corn and more salsa, if desired. Serve immediately.
Sheet Pan Chicken Fajita Bowls
This recipe is 6 SmartPoints per serving: 3 slices of chicken, 1/4 cup of cooked brown rice, black beans, corn, and veggies.
Ingredients
- 1 pound boneless chicken breasts
- 1 Tablespoon olive oil
- 1 packet taco seasoning
- 1 medium red pepper sliced thin
- 1 medium green pepper sliced thin
- 1 cup canned black beans drained and rinsed
- 1 cup canned corn drained
- 1 medium red onion sliced thin
- 1 cup cooked brown rice
- salt and pepper to taste
- salsa optional
Instructions
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Preheat oven to 400 degrees.
-
Line a large cookie sheet with foil. Spray olive oil spray on the foil. Lay the chicken breasts in the middle of the cookie sheet. Sprinkle the chicken breasts with salt and pepper and the taco seasoning. Add the salsa on top of the chicken, if using.
-
Add the sliced peppers to one side of the cookie sheet. Sprinkle with 1/2 of the olive oil and season with salt and pepper. Mix to make sure that the seasoning is over all of the peppers.
-
Repeat process with the red onion slices. Place cookie sheet in the oven and cook for about 20-25 minutes or until the chicken is cooked through.
-
When the chicken and peppers are finished cooking, create your bowl. Add 1/4 cup cooked rice, 3 slices of chicken, peppers and onions. Top with black beans, corn and more salsa, if desired. Serve immediately.
