Sheet Pan Chicken Fajita Bowl
Sliced chicken and peppers roast together on one pan, then pile into a bowl with black beans and crispy kale. Finish with guacamole and salsa for a weeknight meal that tastes like you tried harder than you did.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
4 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss chicken and peppers with oil, salt, and pepper on a sheet pan.
Step 2
Roast at 425°F until chicken is cooked through, ~15 minutes.
Step 3
Warm black beans in a small pot over medium heat, ~4 minutes.
Step 4
Toss kale with oil and a pinch of salt, spread on a second sheet pan.
Step 5
Roast kale at 425°F until edges curl and crisp, ~6 minutes.
Step 6
Divide beans between bowls, top with chicken, peppers, kale, guacamole, and salsa.
Tools you’ll need
- large sheet pan
- second sheet pan
- small pot
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
