CHICKEN FAJITA BOWL RECIPES

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CHICKEN FAJITA BOWLS RECIPE | EATINGWELL



Chicken Fajita Bowls Recipe | EatingWell image

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.

Provided by Andrea Kirkland M.S., RD

Categories     Healthy Baked Chicken Breast Recipes

Total Time 40 minutes

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 42 g, CholesterolContent 31 mg, FatContent 10 g, FiberContent 10 g, ProteinContent 20 g, SaturatedFatContent 1 g, SodiumContent 637 mg, SugarContent 4 g

SHEET-PAN CHICKEN FAJITA BOWLS RECIPE | EATINGWELL



Sheet-Pan Chicken Fajita Bowls Recipe | EatingWell image

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.

Provided by Sara Haas, R.D.N., L.D.N.

Categories     Healthy Baked Chicken Breast Recipes

Total Time 40 minutes

Number Of Ingredients 16

2 teaspoons chili powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon ground pepper
2 tablespoons olive oil, divided
1?¼ pounds chicken tenders
1 medium yellow onion, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
4 cups chopped stemmed kale
1 (15 ounce) can no-salt-added black beans, rinsed
¼ cup low-fat plain Greek yogurt
1 tablespoon lime juice
2 teaspoons water

Steps:

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

Nutrition Facts : Calories 343.3 calories, CarbohydrateContent 23.7 g, CholesterolContent 70.9 mg, FatContent 9.9 g, FiberContent 8.2 g, ProteinContent 42.7 g, SaturatedFatContent 1.4 g, SodiumContent 605.1 mg, SugarContent 3.8 g

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