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Photo of Sheet pan fajita chicken and black beans by WW

Sheet pan fajita chicken and black beans

0
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Just like when you make fajitas on the stovetop, when you cook the dish in the oven, you must start with a hot pan. You need to hear that sizzle when the meat and veggies hit the metal. That’s why we place the sheet pan in the oven as it preheats. We keep things simple with packaged seasoning mix (look for it near the taco seasoning) and chicken tenderloins, which don’t require cutting.

Ingredients

Cooking spray

5 spray(s)

Uncooked boneless skinless chicken breast tenderloins

1 pound(s)

Onion

1 large, vertically sliced

Red bell pepper

1 medium, sliced

Yellow bell pepper

1 medium, sliced

Green bell pepper

1 medium, sliced

Fajita seasoning mix

2 tbsp(s)

Canned black beans

15½ oz, rinsed and drained

Pico de gallo

½ cup(s)

Lime

4 wedge(s)

Instructions

  1. Place a sheet pan in the oven and preheat the oven to 450°F.
  2. 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.
  3. 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.
  4. Serving size: about 2 chicken tenderloins, ¾ cup vegetable mixture and 2 tbsp pico de gallo

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