Sheet Pan Chicken & Black Bean Bowls

• 1 lb. Boneless, skinless chicken breast, cut into strips or bite-sized pieces
• 1 Bell pepper
• 1 Onion
• 1 (15 oz.) can Black beans, drained and rinsed
• 3 sprays Olive oil
• 1 tbsp. Taco seasoning (adjust to taste)
• Salt & pepper, to taste

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. Toss chicken and frozen pepper/onion blend with olive oil, taco seasoning, salt, and pepper until evenly coated.
3. Spread chicken and veggies evenly on the sheet pan.
4. Bake 15-20 minutes, tossing halfway through.
5. Add black beans on the baking sheet when there are 10 minutes left on the timer.
6. Get out 6 meal prep bowls. Start with black beans, then veggies, then chicken on top.
7. These go great with tortillas or rice!
8. These also last up to 4 days in the fridge.

Enjoy!

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