Bowl of sheet pan chicken fajita bowls with corn, red onions

Sheet Pan Chicken Fajita Bowls

This recipe is 3 SmartPoints per serving:  3 slices of chicken, 1/4 cup of cooked brown rice, black beans, corn, and veggies.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 255kcal
Author: Dash of Herbs

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

  • 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.
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Nutrition

Calories: 255kcal | Carbohydrates: 21.2g | Protein: 20g | Fat: 10.2g | Saturated Fat: 2.5g | Cholesterol: 48.4mg | Sodium: 155.5mg | Fiber: 4.9g | Sugar: 2.2g | Vitamin A: 300IU | Vitamin C: 59.4mg