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    Dinner

    Sheet-Pan Chicken Fajita Bowls

    4 servings

    portions

    40 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 teaspoons chili powder

    2 teaspoons ground cumin

    ¾ teaspoon salt, divided

    ½ teaspoon garlic powder

    ½ teaspoon smoked paprika

    ¼ teaspoon ground pepper

    2 tablespoons olive oil, divided

    1 ¼ pounds chicken tenders

    1 medium yellow onion, sliced

    1 medium red bell pepper, sliced

    1 medium green bell pepper, sliced

    4 cups chopped stemmed kale

    1 (15 ounce) can no-salt-added black beans, rinsed

    ¼ cup low-fat plain Greek yogurt

    1 tablespoon lime juice

    2 teaspoons water

    Instructions

    Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

    Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.

    Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.

    Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.

    Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.

    Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

    Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

    Nutrition

    Taille de Portion

    -

    Calories

    343 kcal

    Lipides Totaux

    10 g

    Lipides Saturés

    1 g

    Lipides Insaturés

    0 g

    Acides Gras Trans

    -

    Cholestérol

    71 mg

    Sodium

    605 mg

    Glucides Totaux

    24 g

    Fibres Diététiques

    8 g

    Sucres Totaux

    4 g

    Protéines

    43 g

    4 servings

    portions

    40 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    2 teaspoons chili powder

    2 teaspoons ground cumin

    ¾ teaspoon salt, divided

    ½ teaspoon garlic powder

    ½ teaspoon smoked paprika

    ¼ teaspoon ground pepper

    2 tablespoons olive oil, divided

    1 ¼ pounds chicken tenders

    1 medium yellow onion, sliced

    1 medium red bell pepper, sliced

    1 medium green bell pepper, sliced

    4 cups chopped stemmed kale

    1 (15 ounce) can no-salt-added black beans, rinsed

    ¼ cup low-fat plain Greek yogurt

    1 tablespoon lime juice

    2 teaspoons water

    Instructions

    1

    Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

    2

    Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.

    3

    Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.

    4

    Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.

    5

    Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.

    6

    Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

    7

    Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.