Sheet-Pan Chicken Fajita Bowls
This is a great recipe for a crowd since everyone can add the ingredients that they wish to their own bowl. The bounty of color makes for a beautiful presentation as well as a very nutritious and delicious meal.
Serves 4
Prep time: 10 minutes
Cooking time: 25 minutes
Ingredients
2 teaspoons chili powder
3⁄4 teaspoon ground cumin
1⁄4 teaspoon kosher salt, plus 1/8 teaspoon, divided
2 medium sweet potatoes, peeled and diced
2 tablespoons California extra-virgin olive oil divided
8 ounces boneless, skinless organic free range chicken breast, cut into bite-size strips
1 cup sliced red and/or green bell pepper
1⁄2 cup sliced onion
3 tablespoons lime juice, divided
1⁄2 cup bulgur
1⁄4 cup chopped fresh cilantro, divided
1⁄2 (15 ounce) can reduced-sodium black beans, rinsed
1 5-ounce package organic baby kale or spinach
1⁄2 cup fresh salsa
Directions
Preheat oven to 425 degrees
Combine chili powder, cumin and 1/4 teaspoon salt
in a small bowl. Place sweet potatoes on 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 another 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.
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.
Make it your own
Omit chicken to make it completely vegetarian.
Add diced fresh tomatoes for added color and flavor during tomato season.
Cut corn off the cob and add to vegetable options during corn season, or use frozen corn
Substitute your favorite beans for the black beans.
Add avocado slices or guacamole.
Adapted from EatingWell.com