Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers, and black beans. The chicken, beans, and vegetables are all cooked in the same pan, so this healthy dinner is easy to make and the cleanup is easy too.
Ingredients
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2 teaspoons chili powder
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2 teaspoons ground cumin
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¾ teaspoon salt, divided
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½ teaspoon garlic powder
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½ teaspoon smoked paprika
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¼ teaspoon ground pepper
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2 tablespoons olive oil, divided
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1 ¼ pounds chicken tenders
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1 medium yellow onion, sliced
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1 medium red bell pepper, sliced
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1 medium green bell pepper, sliced
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4 cups chopped stemmed kale
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1 (15 ounce) can no-salt-added black beans, rinsed
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¼ cup low-fat plain Greek yogurt
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1 tablespoon lime juice
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2 teaspoons water
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Directions
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Place a large rimmed baking sheet in the oven; preheat to 425 degrees F.
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Combine chili powder, cumin, 1/2 tsp. salt, garlic powder, paprika, and ground pepper in a large bowl. Transfer 1 tsp. of the spice mixture to a medium bowl and set aside. Whisk 1 Tbsp. oil into the remaining spice mixture in the large bowl. Add chicken, onion, and red and green bell peppers; toss to coat.
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Remove the pan from the oven; coat with cooking spray. Spread the chicken mixture in an even layer on the pan. Roast for 15 minutes.
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Meanwhile, combine kale and black beans with the remaining 1/4 tsp. salt and 1 Tbsp. olive oil in a large bowl; toss to coat.
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Remove the pan from the oven. Stir the chicken and vegetables. Spread kale and beans evenly over the top. Roast until the chicken is cooked through and the vegetables are tender, 5 to 7 minutes more.
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Meanwhile, add yogurt, lime juice, and water to the reserved spice mixture; stir to combine.
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Divide the chicken and vegetable mixture among 4 bowls. Drizzle with the yogurt dressing and serve.
Tips
Tip: For easier weeknight prep, slice vegetables the night before; cover and refrigerate.
To make ahead: Prepare spice mixture (Step 1) up to 2 days ahead; store in an airtight container.
Nutrition Facts (per serving)
| 343 | Calories |
| 10g | Fat |
| 24g | Carbs |
| 43g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Serving Size 2 chicken tenders, 1 1/4 cups vegetables + generous 1 Tbsp. sauce | |
| Calories 343 | |
| % Daily Value * | |
| Total Carbohydrate 24g | 9% |
| Dietary Fiber 8g | 29% |
| Total Sugars 4g | |
| Protein 43g | 85% |
| Total Fat 10g | 13% |
| Saturated Fat 1g | 7% |
| Cholesterol 71mg | 24% |
| Vitamin A 2775IU | 55% |
| Vitamin C 73mg | 81% |
| Folate 25mcg | 6% |
| Sodium 605mg | 26% |
| Calcium 187mg | 14% |
| Iron 4mg | 20% |
| Magnesium 63mg | 15% |
| Potassium 580mg | 12% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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