Ingredients
Scale
- 2 chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cups cooked rice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
- Lime wedges for serving
Instructions
- Preheat grill or skillet over medium-high heat.
- Mix olive oil, chili powder, paprika, cumin, salt, and pepper. Marinate chicken slices in this mixture for 15 minutes.
- Cook chicken until browned and cooked through, about 6-8 minutes per side.
- In the same pan, sauté bell peppers and onions until tender, about 5 minutes.
- Assemble bowls by placing rice at the base, topping with grilled chicken, sautéed peppers and onions, and garnishing with cilantro.
- Serve with lime wedges for an added zesty flavor.
Notes
- You can prepare the rice in advance for quick assembly.
- Adjust spice level by adding more chili powder if desired.
- You can add avocado or shredded cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling and sautéing
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg