Chicken Fajita Bowls
Serves: 4
Serving size: 1 bowl
Time to prepare: 40 Minutes
Ingredients
2 teaspoons chili powder
¾ teaspoon ground cumin
¼ teaspoon salt, plus 1/8 teaspoon, divided
2 medium sweet potatoes, peeled and diced (10 ounces) (see Tip)
2 tablespoons extra-virgin olive oil, divided
8 ounces boneless, skinless chicken breast, cut into bite-size strips
1 cup sliced red and/or green bell pepper
½ cup sliced onion
3 tablespoons lime juice, divided
½ cup bulgur
¼ cup chopped fresh cilantro, divided
½ (15 ounce) can reduced-sodium black beans, rinsed
1 5-ounce package baby kale or spinach
½ cup fresh salsa
Directions
Preheat oven to 425 degrees F.
Combine chili powder, cumin and 1/4 teaspoon salt in a small bowl. Place sweet potatoes on one side of a large rimmed baking sheet. Drizzle with 1 tablespoon oil and sprinkle with 1 teaspoon of the spice mixture. Toss to coat. Combine chicken, bell pepper, and onion on the other side of the pan. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining spice mixture. Toss to coat. Spread into an even layer.
Bake until the vegetables are tender-crisp and the chicken is no longer pink inside (165 degrees F), 18 to 20 minutes. Drizzle with 2 tablespoons lime juice. Stir gently, keeping the sweet potatoes and the chicken mixture separate.
Meanwhile, cook bulgur according to package directions. Add the remaining 1 tablespoon lime juice, 2 tablespoons cilantro, and the remaining 1/8 teaspoon salt and stir with a fork. Warm beans in a small saucepan.
Divide kale (or spinach) among 4 serving dishes. Arrange the bulgur, chicken mixture, sweet potatoes, and beans on top. Top with salsa and the remaining 2 tablespoons cilantro
Tip: To cut down on prep time, look for refrigerated diced raw sweet potatoes in the produce section of your grocery store..
