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. Serves 4.
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 sals
Directions
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Preheat oven to 425 degrees F.
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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.
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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.
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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.
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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.
Tips
Tip: To cut down on prep time, look for refrigerated diced raw sweet potatoes in the produce section of your grocery store.
Nutrition Facts (per serving)
| 325 | Calories |
| 10g | Fat |
| 42g | Carb |
