Sheet Pan Fajita Chicken and Black Beans Recipe

3      Reviews by:    Jose Lombay   Sheet Pan Fajita Chicken and Black Beans Recipe uses chicken breast, onion, red, yellow, and green bell pepper, fajita seasoning, canned black beans, pico de gallo, and lime in creating this delicious Tex-Mex fajita chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southwestern    Servings:4 Nutrition facts:508 calories11.6 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   20 Minutes Total Time:   35 Minutes

INGREDIENTS

• Cooking spray
• 1 lb. boneless, skinless, chicken breast tenderloin
• 1 large white onion, vertically sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 tbsp fajita seasoning mix
• 1 15 1/2oz canned black beans, rinsed and drained
• 1/2 cup pico de gallo
• 4 lime wedges

DIRECTIONS

• NOTE: Chicken breast cut into thick strips may be substituted for the chicken tenders.
• Place a sheet pan in the oven and preheat the oven to 450°F. In a large bowl, combine the chicken, onion, and bell peppers. Coat the mixture with cooking spray and toss to coat. Sprinkle with the seasoning mix and toss to coat. Carefully remove the hot pan from the oven; coat the pan with cooking spray. Add the chicken-vegetable mixture to the pan and arrange in an even layer. Cook for 15 minutes.
• Carefully remove the pan from the oven; add the beans to the pan and stir gently to combine. Cook until the chicken is cooked through and the vegetables are tender, about 5 minutes. Serve with the pico de gallo and lime wedges.
• Serving size: about 2 chicken tenderloins, 3/4 cup vegetable mixture and 2 tbsp pico de gallo.

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