One-Pan Chicken and Black Bean Fajita Bowls

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the chicken strips, sliced bell peppers, and sliced red onion.

Add the olive oil, chili powder, cumin, smoked paprika, salt, and black pepper to the bowl. Toss everything together until the chicken and vegetables are evenly coated with the seasoning.

Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.

Roast for 15 minutes. Remove the baking sheet from the oven, stir in the rinsed and drained black beans, and return to the oven.

Continue roasting for another 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender-crisp.

Serve immediately in bowls, optionally topped with your favorite fajita accompaniments like salsa, avocado, or sour cream.