Sheet-Pan Chicken Fajita Bowl with Peppers and Black Beans

One sheet pan does most of the work here — chicken strips, bell peppers, and onion roast together with a smoky fajita seasoning until the edges catch a little color, no tortillas required. Cauliflower rice takes the place of the usual white rice underneath, sautéed until just tender so it still has some bite.

Black beans bring fiber and staying power to the bowl, which is what makes this a genuinely balanced, blood-sugar-conscious meal rather than a low-carb dish that leaves you hungry an hour later. Lime and fresh cilantro at the end keep it tasting like a real fajita night, just built around vegetables and legumes instead of flour tortillas.

This one holds up nicely as meal prep — divide it into containers for the week, and reheat the chicken and peppers separately from the cauliflower rice so nothing turns soggy — it holds up well in the fridge for up to four days.