Chicken Fajita Bowls

Chicken Fajita Bowls

2 Reviews
From: Diabetic Living Magazine, Fall 2018

These satisfying bowls are chock full of protein and fiber, thanks to chicken breast, black beans, sweet potatoes and bulgur—a versatile grain that has about 15 g fewer carbs (and more than twice the fiber) per cup than brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons chili powder
  • ¾ teaspoon ground cumin
  • ¼ teaspoon salt, plus ⅛ 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine chili powder, cumin and ¼ 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.
  3. Bake until the vegetables are tender-crisp and the chicken is no longer pink inside (165°F), 18 to 20 minutes. Drizzle with 2 tablespoons lime juice. Stir gently, keeping the sweet potatoes and the chicken mixture separate.
  4. Meanwhile, cook bulgur according to package directions. Add the remaining 1 tablespoon lime juice, 2 tablespoons cilantro, and the remaining ⅛ teaspoon salt and stir with a fork. Warm beans in a small saucepan.
  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.
  • Tip: To cut down on prep time, look for refrigerated diced raw sweet potatoes in the produce section of your grocery store.

Nutrition information

  • Serving size: 1 bowl
  • Per serving: 325 calories; 10 g fat(1 g sat); 10 g fiber; 42 g carbohydrates; 20 g protein; 31 mg cholesterol; 4 g sugars; 637 mg sodium;
  • Carbohydrate Servings: 3

Reviews 2

October 08, 2018
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By: Jackstng
A delicious and easy to make dish. The combo with the sweet potatoes was so tasty. Everyone loved it
September 27, 2018
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By: ROBERTA FATUR
First just let me tell you that is a beautiful picture! Now for the bowls, I love them! I have also gotten into sheet pan meals. A little meat lots of veggies, a pot of bean and one of rice or grain. After having my meal I make bowls for the freezer. At the end of one month, my freezer is full and I do not have to worry about dinners until next month. Once in a while, I squeeze in a pasta. This is not only convenient it is also saving me money! FYI..remember to label and date the bowls!! The only thing added to the above recipe, hot chili peppers and, lime cilantro rice. Happy Fall!!raf
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