Sweet Potato Chicken Fajita Bowls
- 3 medium sweet potatoes, peeled and cubed
- Olive oil
- 1 tablespoon salt
- 2 boneless skinless Smart Chicken breasts, sliced into 1-inch strips
- ½ red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 orange or yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Juice of 1 lime
- 1 cup shredded cheese
- ½ bunch fresh cilantro, chopped
- Lime wedges for serving
- 1 avocado, for serving
- Salsa, for serving
Preheat oven to 400°F. In a large bowl, toss sweet potato cubes in olive oil and season with salt. Arrange sweet potatoes on a baking sheet and roast for 30 minutes in the oven, or until tender when pierced with a fork.
Meanwhile, to a large pan, drizzle olive oil to coat. Add the chicken to the pan and sauté until cooked through. Remove the chicken to a plate and add the onions and peppers to the pan and cook for a couple additional minutes. Add the garlic and stir. Once the peppers are crisp-tender, add the cumin and paprika and return the chicken to the pan. Stir to coat the chicken and vegetables with seasoning. Remove pan from heat and set aside.
Remove the sweet potatoes from the oven and transfer to a large bowl. Add the chicken fajita mixture to the sweet potatoes, add lime juice, and mix until combined. Sprinkle each serving with cheese and cilantro. Serve with a slice of lime, avocado, and salsa.