Chicken Fajita Bowl

gluten-free ⓘ

1 meals

From a reel by Macros With Em — watch the original

Ingredients

• 4oz raw chicken tenderloin (or breast)
• Siete chicken fajita seasoning
• 100g cooked sweet potatoes
• 65g (1/4 cup) unsalted black beans
• 50g red bell pepper
• 50g green bell pepper
• 28g (1/4 cup) reduced fat shredded Mexican cheese
• 50g non fat plain Greek yogurt (or lite sour cream)
• 28g (2 tbsp) pico or salsa
• spray lightly with olive oil spray
• season with salt and pepper
• season with salt and pepper

Instructions

1. Season the chicken with fajita seasoning and air fry at 375°F for 10-12 minutes, flipping halfway through. Once cooked, shred or cut into chunks.
2. Dice the sweet potatoes, coat lightly with olive oil spray, and season with salt and pepper. Air fry at 400°F for 12-15 minutes.
3. Chop the bell peppers, coat lightly with olive oil spray, season with salt and pepper, and air fry at 400°F for 6-8 minutes.
4. Drain and rinse the black beans.
5. Combine the sweet potatoes, peppers, beans, and chicken in a microwave-safe dish and top with cheese.
6. Microwave for 30 seconds to melt the cheese if eating immediately.
7. Top the bowl with pico de gallo and Greek yogurt before serving.