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Chicken, Peppers and Kale Sheet Pan Dinner

Posted by Yummy Gluten Free on

Sheet pan dinners are a great way to make a healthy dinner quickly. This one is filled with flavour and many healthful ingredients like kale and black beans. I love the fact that clean up is relatively quick and easy. It can be enjoyed on its own or with a side of rice or quinoa.

Chicken, Peppers and Kale Sheet Pan Dinner

  • Servings: 6 servings
  • Difficulty: Easy
  • Print


A healthy and quick chicken meal bursting with flavour.
Credit: Adapted from https://www.eatingwell.com/

Ingredients

  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 3/4 tsp salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp ground pepper
  • 3 tbsp olive oil
  • 4 chicken breasts, sliced
  • 1 large white onion, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 medium orange bell pepper, sliced
  • 1 bunch chopped stemmed kale
  • 1 can black beans, drained and rinsed
  • 1/4 cup vegan mayo
  • 1 tbsp lime juice
  • 2 tsp water

Directions

  1. Cover two large rimmed sheet pans with foil and place in the cold oven.
  2. Heat oven to 425F.
  3. Combine chili powder, cumin, garlic powder, paprika and salt together in a small bowl.
  4. In a large bowl combine sliced chicken, onion and peppers.
  5. Remove 1 1/2 tsp of the spice mixture and set aside.
  6. Add the olive oil to the remaining spice mixture and mix well.
  7. Add the spice mixture to the chicken and peppers and toss it well.
  8. Remove the hot sheet pans from the oven and spread the chicken and pepper mixture evenly between the two pans in a single layer.
  9. Place the sheet pans back in the oven and cook for 15 minutes.
  10. In the meantime, in a large bowl, mix the chopped kale with 1 tbsp of olive oil and 1/4 tsp of salt ensuring all of the kale is coated with the oil.
  11. Drain and rinse the black beans and add them to the kale.
  12. Once the chicken has cooked for 15 minutes, remove the sheet pans from the oven. Flip the chicken and peppers on each pan over.
  13. Cover the chicken with the kale and beans.
  14. Return to the oven for 8 minutes.
  15. Meanwhile, combine the remaining spice mixture with the vegan mayo, lime juice and water to make a smooth sauce. Add more water if it is too thick.
  16. Remove the chicken from the oven and serve with a drizzle of the sauce on top.

    Recipe Notes
  • Due to dairy and egg allergies, I use vegan mayo to make the sauce. You can use greek yogurt or regular mayo as an alternative.
  • Heating the sheet pans in the oven while it is preheating helps to sear the chicken making it juicier.
  • While a great meal on its own, I often serve it with my basmati rice pilaf https://yummyglutenfree.ca/2024/01/04/basmati-rice-pilaf.
  • While the number of steps may seem daunting. It is quite easy to make and works well as a week night supper.

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