Sheet Pan Fajita Bowls with Chicken Sausage

Name: Sheet Pan Fajita Bowls with Chicken Sausage
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
Ingredients: 3 medium bell peppers, sliced; 1 large yellow onion, sliced; 2 tsp olive oil; 2 tsp chili powder; 2 tsp ground cumin; 1 tsp garlic powder; 3/4 tsp salt, divided; 1 large avocado; 2 tsp lime juice; 1 small garlic clove, minced; 1 tbsp finely chopped cilantro; 1/4 medium jalapeno, minced; 1 cup Greek yogurt; 2 cups cooked brown rice; 1 oz package al fresco Roasted Red Pepper and Asiago chicken sausages, sliced into 1/4-inch pieces

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 people
Calories
290 kcal
Course
Main Course
Cuisine
American

Sheet Pan Fajita Bowls with Chicken Sausage

Amy Matthews

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If you're looking for a healthy, fast, flavorful dinner, look no further than Sheet Pan Fajita Bowls with Chicken Sausage. These hearty bowls are packed with chewy brown rice, crispy Al Fresco chicken sausage, sweet peppers, and served with smashed avocado and Greek yogurt. Perfect for busy weeknights!

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Ingredients

Servings

3 medium bell peppers, sliced
1 large yellow onion, sliced
2 tsp olive oil
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
3/4 tsp salt, divided
1 large avocado
2 tsp lime juice
1 small garlic clove, minced
1 tbsp finely chopped cilantro
1/4 medium jalapeno, minced
1 cup Greek yogurt
2 cups cooked brown rice
1 oz package al fresco Roasted Red Pepper and Asiago chicken sausages, sliced into 1/4-inch pieces

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Instructions

Preheat oven to 400 degrees.
Add peppers, onions, and olive oil to a medium bowl. Toss to coat in olive oil. Add chili powder, cumin, garlic powder, and 1/2 teaspoon salt. Toss until combined. Spread on a large rimmed baking sheet and roast for 10 minutes.
Pull baking sheet out and move the peppers to one half of the pan. Add the sliced sausages to the other half of the pan. Make sure they're spread out so they brown. Put the pan with the peppers and sausages back in the oven. Roast another 20 minutes or until the veggies are soft and the chicken sausage is brown.
While the sausage and peppers cook, add avocado, lime juice, cilantro, jalapeno, and remaining 1/4 teaspoon salt to a small bowl. Use a fork to smash the ingredients together. Season with salt and pepper.
To serve. Spoon a 1/2 cup rice into a bowl. Tops with 1/4 of the peppers and 1/4 of the sausage. Top with a spoonful of smashed avocado and greek yogurt. Garnish with cilantro.

Equipments used:

Nutrition Information

Show Details

Serving 1serving Calories 290kcal (15%) Carbohydrates 40g (13%) Protein 10g (20%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 3mg (1%) Sodium 485mg (20%) Potassium 681mg (19%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 3177IU (64%) Vitamin C 123mg (137%) Calcium 98mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 290 kcal

% Daily Value*

Serving	1serving
Calories	290kcal	15%
Carbohydrates	40g	13%
Protein	10g	20%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	3mg	1%
Sodium	485mg	20%
Potassium	681mg	14%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	3177IU	64%
Vitamin C	123mg	137%
Calcium	98mg	10%
Iron	2mg	11%