Chicken Fajita Bowls
Total Time
40 minutes
Prep Time
25 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 2 teaspoons chili powder
- 0.75 teaspoon ground cumin
- 0.25 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
- 0.5 cup sliced onion
- 3 tablespoons lime juice, divided
- 0.5 cup bulgur
- 0.25 cup chopped fresh cilantro, divided
- 0.5 (15 ounce) can reduced-sodium black beans, rinsed
- 1 5-ounce package baby kale or spinach
- 0.5 cup fresh salsa
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Preparation
Step 1
Preheat oven to 425 degrees F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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