01/03/2024
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
Preheat the oven to 425°F. Toss sweet potatoes with oil and spice mixture, place on one side of a baking sheet. Toss chicken, bell pepper, and onion with remaining oil and spices, place on the other side. Bake for 18-20 minutes until veggies are tender and chicken is cooked. Drizzle with lime juice.
Cook bulgur, then stir in lime juice, cilantro, and salt. Warm beans. Divide kale among 4 dishes. Top with bulgur, chicken mixture, sweet potatoes, and beans. Finish with salsa and cilantro.
Would you try this next for your next meal plan?
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