轻食●热色拉●烤箱版墨西哥鸡肉法吉塔（无玉米饼版）【Sheet-Pan Chicken Fajita Bowls】
来自EatingWell，原链接： http://www.eatingwell.com/recipe/274851/sheet-pan-chicken-fajita-bowls/
Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans. The chicken, beans and vegetables are all cooked on the same pan, so this healthy dinner is easy to make and the cleanup is easy too.
Prep
20 m
Ready In
40 m
用料
| 原料 | |
| 鸡胸肉 （我用了现成的五香牛肉） | 1 1/4磅 |
| 黄洋葱 | 1个 切丝 |
| 绿甜椒 （我用了黄甜椒） | 1个 切条 |
| 红甜椒 | 1个 切条 |
| 羽衣甘蓝 | 4杯 撕小段 |
| 即食无盐黑豆 （我用了蓝莓最后放） | 1罐 （15盎司） |
| 腌料 | |
| 辣椒粉 | 2 ts |
| 孜然粉 | 2 ts |
| 大蒜粉 | 1/2 ts |
| 甜椒粉 | 1/2 ts |
| 黑胡椒粉 | 1/4 ts |
| 盐 | 3/4 ts (分两份) |
| 橄榄油 | 2 tbs (分两份) |
| 沙拉酱 | |
| 原味低脂希腊酸奶 | 1/4 cup |
| 青柠汁 | 1 tbs |
| 水 | 2 ts |
| 预先留出来的腌料 | 1 ts |
轻食●热色拉●烤箱版墨西哥鸡肉法吉塔（无玉米饼版）【Sheet-Pan Chicken Fajita Bowls】的做法
Place a large rimmed baking sheet in the oven; preheat to 425°F. （218摄氏度）
Combine chili powder, cumin, ½ tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside.
Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
Meanwhile, combine kale and black beans with the remaining ¼ tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.
Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.
小贴士
To make ahead: Prepare spice mixture (Step 1) up to 2 days ahead; store in an airtight container.
Serving size: 2 chicken tenders, 1¼ cups vegetables + generous 1 Tbsp. sauce
Per serving: 343 calories; 10 g fat(1 g sat); 8 g fiber; 24 g carbohydrates; 43 g protein; 25 mcg folate; 71 mg cholesterol; 4 g sugars; 2,775 IU vitamin A; 73 mg vitamin C; 187 mg calcium; 4 mg iron; 605 mg sodium; 580 mg potassium
Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (56% dv), Iron (22% dv)
Carbohydrate Servings: 1½
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