FAJITA BOWL RECIPES
FAJITA IN A BOWL RECIPE: HOW TO MAKE IT - TASTE OF HOME
Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
Nutrition Facts : Calories 351 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 862mg sodium, CarbohydrateContent 33g carbohydrate (16g sugars, FiberContent 7g fiber), ProteinContent 28g protein.
CHICKEN FAJITA BOWLS RECIPE | EATINGWELL
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
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
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