Sheet Pan Baked Fajita Bowl Makes 4 servings
Developed by Darcie Ellyne, MS, RDN, CDCES, IFNCP
Ingredients Seasoning Blend
2 Tbsp extra-virgin olive oil, divided 2 tsp chili powder
2 tsp ground cumin 1 tsp dried oregano ½ tsp garlic powder ½ tsp smoked paprika ¼ tsp ground pepper
Nutrition Facts Servings per recipe: 4 Serving size:
(447g)
Protein
1 lb boneless skinless chicken breasts, thighs or flank steak
Amount per serving Calories
390 % Daily Value*
Starch
1 (15 ounce) can black beans, rinsed
Total Fat 13g
17% 13%
Saturated Fat 2.5g
Vegetables
1 medium yellow onion, sliced 1 medium red bell pepper, sliced 1 medium green bell pepper, sliced 3 cups thinly sliced red cabbage (about 1 lb) ¼-½ cup salsa ¼-½ cup guacamole or ½ avocado, sliced 2 green onions, sliced
Trans Fat 0g Cholesterol 65mg Sodium 430mg
22% 19% 14% 50%
Total Carbohydrate 39g
Dietary Fiber 14g
Total Sugars 10g Includes 0g Added Sugars
0%
Garnish
Protein 33g Vitamin D 0mcg Calcium 138mg
0%
10% 30%
Iron 5mg
¼ cup plain Greek yogurt mixed with 1 Tbsp lime juice and ½ tsp cumin
Potassium 1098mg 25% *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Instructions 1. Preheat the oven to 400°F. Line a sheet pan with parchment paper or tin foil for easy clean up. 2. Combine seasonings in a small bowl and add 1 Tbsp. oil to form a paste. 3. Season protein with salt and pepper. Rub both sides with half the seasoning blend. 4. Toss starch and vegetables with remaining olive oil. Season with salt, pepper and remaining seasoning blend. 5. Distribute the ingredients on 2 sheet pans. Roast about 30 minutes or until done. 6. Divide evenly onto 4 plates and garnish.
For more information about Nutrition services, visit: www.sutterhealth.org/pamf/services/nutrition
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