Sheet Pan Fajita Bowls with Chicken Sausage

Sheet Pan Fajita Bowls with Chicken Sausage

This post is in collaboration with Al Fresco, thank you so much for supporting all the brands that we adore!

If youre 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!

Sheet Pan Fajita Bowls with Chicken Sausage

Pretty sure theres nothing better than a dinner that comes together in 30 minutes or less, is delicious, AND healthy. Oh, and did I mention everything cooked on one pan?

If you havent guessed, Sheet Pan Fajita Bowls encompass all of the above points, and its what were having for dinner tonight. Well, we had it last week, but hopefully its what YOURE having for dinner tonight. Pay attention, because after you lust after the photos, read out whats happening here, youre going to want to run to your nearest grocery store to pick up all the ingredients.

Weve got:

  • chili and cumin dusted bell peppers and onions roasted until soft and sweet
  • the tastiest All Natural Roasted Red Pepper and Asiago Chicken Sausage from Al Fresco
  • sticky (instant!) brown rice to sop up all the juice from the veggies and sausage
  • the easiest makeshift guacamole on the planet
  • creamy, tangy Greek yogurt for a touch of a cool bite and contrast to all that flavor

Basically we have all the most wonderful parts of a classic fajita, in the prettiest, most delicious presentation, and were bringing it to the table in a jiffy. Because were using fully cooked Alfresco chicken sausage, we get to skip the part of marinating the meat of choice for the fajitas, cooking the meat of choice for the fajitas, and just get to get down to business.

Ingredients in Sheet Pan Fajita Bowls

The sheet pan fajitas

Bell Peppers. A fajita is not a fajita without a bevy of bell peppers. I prefer to use combination of red, yellow, and orange bell peppers not only because theyre beautiful, but because to me, theyre a little bit sweeter than a plain green bell pepper.

Olive oil. We just need a touch of olive oil to roast the veggies and help ease them into softening up a bit.

Spices. Chili powder, ground cumin, garlic powder and salt. My kiddos cant tolerate a lot of heat, so I kept the spices pretty mild. If you want a little extra kick of spice, Id sprinkle in a little bit of cayenne pepper into the spice mix.

Onions. One large onion, sliced, is more than enough.

Alfresco Roasted Red Pepper and Asiago Sausage. Ive been using Alfresco chicken sausage for ages. I love that its pre-cooked, so it cuts the preparation for dinner time down considerably. I love that all the flavors are super healthy. And I love that theyre delicious. Any of the flavors would be a great ingredient to have on hand to whip up a healthy meal in a short amount of time.

Today were using their roasted red pepper and asiago flavor, which I thought would compliment the red pepper in the fajita bowls perfectly. And they did! The roasted red pepper flavor is subtle, but slightly sweet, with the faintest hint of heat and smoke. Basically, all you have to do to prep it, is slice it, and thats it. All the flavor is already innately in the sausage, so it doesnt really need to be doused in any of the seasoning we use on the peppers and onions.

Everything else

Avocado. Choose an avocado that has a little bit of give, but isnt super soft.

Garlic. I like just a hint of grated garlic in my guacamole, so thats what I used here. Use a microplane to grate it, so it gets evenly distributed throughout the smashed avocado.

Jalapeo. The amount you add depends totally on your taste buds. Since I have two little boys, I try to keep the spice to a minimum and use about 1/4 of a jalapeo (seeds and membranes removed). If you like a lot of spice, add a little bit more. Remember, you can always add more, but you cant take any away.

Limes. A punch of citrus is absolutely necessary in any guacamole recipe. I like to use two teaspoons, but I also like my guacamole on citrusy side, stick with one at first, and then taste. If you feel like it needs more, add another teaspoon.

Cilantro. People either love or hate cilantro. I happen to love it, so I throw in quite a bit here. About a tablespoon of chopped cilantro.

Greek yogurt. To keep fat and calories down, I like to swap out sour cream for non-fat plain Greek yogurt. It has the same tang to it sour cream has, and for me, its just as creamy.

Brown Rice. I love to buy the frozen pre-cooked brown rice from the grocery stores freezer section. It takes about three minutes to heat up, and youre ready to go. Plus, I just love the chewy taste of brown rice over white rice.

How to Make Sheet Pan Fajitas

Season the veggies. Add the sliced peppers and onions to a large bowl and toss with the olive oil. Once theyre all evenly coated, add in the chili powder, garlic powder, cumin, and salt. Toss until evenly coated. Spread the peppers out on half of the baking sheet. Place in the oven for 7-10 minutes.

Cook everything. Pull the sheet pan out of the oven. Add the sliced sausage to the other half of the baking sheet. Make sure the sausage is spread out so it browns a bit in the oven. Cook another 20 minutes until the sausage is brown and the veggies are soft. When everything is done cooking, toss the peppers and onions together.

Make the smashed avocado. While the sausage and peppers cook, add avocado, cumin, lime juice, garlic, jalapeo, cilantro, and salt to a small bowl. Use a fork to mash everything together. Season to taste with salt and pepper.

Assemble. Spoon a little bit of brown rice in the bottom of a bowl. Top with the sausage and pepper. Spoon a little bit of guacamole in each bowl as well as a spoonful of Greek yogurt. Garnish with chopped cilantro.

Substitutions and Tips and Tricks for Recipe Success

  • Feel free to swap out the Greek yogurt for sour cream
  • If you dont want to make your own guacamole, just buy store-bought! No shame!
  • Use whatever variety of peppers youd like.
  • White rice, quinoa, or even faro would be great substitutes for brown rice.

Other great sheet pan meals

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!

  • 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
  1. Preheat oven to 400 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

The post Sheet Pan Fajita Bowls with Chicken Sausage appeared first on Cooking for Keeps.

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