Chicken Fajita Bowls with Spiralized Sweet Potatoe

For the fajitas

• 4 thin-cut boneless chicken breasts, sliced into strips
• 2 tablespoons extra virgin olive oil
• 1 lime, juiced
• 2 red bell peppers
• 2 green bell peppers
• 1 white onion, peeled
• 1 large sweet potato or 2 mediums sweet potatoes, peeled
• 2 cups chopped lettuce (I used Bibb)
• 1 avocado, peeled, pitted and insides sliced
• 1/2 cup salsa

For the fajita seasoning:

• ¼ teaspoon cayenne pepper
• 1 teaspoon chili powder
• ¼ teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• 1/2 teaspoon salt
• ¼ teaspoon oregano

Instructions

1. Mix together the ingredients for the fajita seasoning a small bowl.
2. Place the chicken, half the olive oil, lime juice, and half of the fajita seasoning in a medium bowl and toss together well. Set aside in the refrigerator while you prepare the spiralized vegetables.
3. Spiralize the bell peppers and onions with Blade A. Switch to Blade D and spiralize the sweet potatoes.
4. Heat a large skillet over medium-high heat. Once heated, add the chicken and any remaining oil/seasonings. Cook for 5 minutes per side or until chicken is cooked through and no longer pink on the inside. Set aside.
5. Heat the remaining olive oil in the skillet back over medium-high heat. Immediately add the sweet potatoes, onions, and bell peppers. Add the remaining fajita seasoning mix and toss well to combine. Let cook for 10 minutes or until potatoes are cooked through, tossing occasionally.
6. Assemble the fajita bowls: divide the fajita mixture, chicken, and lettuce into bowls. Top with avocado and salsa.

Notes

Per serving (1 out of 4) - Calories: 288, Fat: 15g, Saturated Fat: 2g, Carbs: 23g, Fiber: 8g, Sugars: 6g, Protein: 20g, Sodium: 359mg

From the website:  Inspiralized