Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans. The chicken, beans and vegetables are all cooked on the same pan, so this healthy dinner is easy to make and the cleanup is easy too.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Fall 2019

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.

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  • Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.

  • Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.

  • Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.

  • Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.

  • Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.

  • Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.

Tips

Tip: For easier weeknight prep, slice vegetables the night before; cover and refrigerate.

To make ahead: Prepare spice mixture (Step 1) up to 2 days ahead; store in an airtight container.

Nutrition Facts

343 calories; protein 42.7g; carbohydrates 23.7g; dietary fiber 8.2g; sugars 3.8g; fat 9.9g; saturated fat 1.4g; cholesterol 70.9mg; vitamin a iu 2774.9IU; vitamin c 72.9mg; folate 25.3mcg; calcium 187.3mg; iron 3.6mg; magnesium 62.7mg; potassium 579.8mg; sodium 605.1mg.
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Reviews (4)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2021
Very good! Very filling. I used Quinoa instead of rice and it was great! Read More
Rating: 5 stars
10/09/2019
I skipped the green pepper and I cut the chicken in smaller pieces than typical "tenders" that come in packages labeled such from grocery. It was really great and I love using kale. Read More
Rating: 5 stars
01/27/2021
My husband and I loved this recipe. I made it for myself, thinking my hubby (who doesn't do kale and beans well) would pass on it. He gave it 5 stars also. Quick, healthy and delicious! If I were to make changes next time, I would add more veggies. I am creating a southwest seasoning mix (from their ingredient list) to make it a bit quicker next time. Using precooked chicken, adding it to the oven with the kale and beans, would make this meal even easier. Read More
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Rating: 5 stars
09/04/2021
Delish! Left off the kale. Added some cilantro to the sauce. Topped the bowl with tomatoes from the garden, green onion and a bit more cilantro. Read More