Sheet-Pan Fajita Chicken and Black Beans
6
Points®
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. Enjoy this as is (for zero Points) or spoon it into tortillas.
Ingredients
Cooking spray
5 spray(s)
Uncooked boneless skinless chicken breast tenderloin
1 pound(s)
White onion
1 large
Red bell pepper
1 medium
Yellow bell pepper
1 medium
Green bell pepper
1 medium
Fajita seasoning mix
2 Tbsp
Canned black beans
15.5 oz
Pico de gallo
0.5 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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