Sheet Pan Fajita Bowls with Chicken Sausage
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!
Servings 4 people
Calories 290kcal
Cost $15
Equipment
- sheet pan
- Mixing bowl
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 11 oz package al fresco Roasted Red Pepper and Asiago chicken sausages, sliced into 1/4-inch pieces
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.