Chicken Fajita Bowls
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
- 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