Grilled chicken, sautéed peppers, and onions served over rice for healthy, convenient meals.
# What You Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken breasts, sliced into strips
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 2 medium bell peppers (1 red, 1 yellow), sliced
12 - 1 medium red onion, sliced
13 - 1 tablespoon olive oil
14 - Pinch of salt and freshly ground black pepper
→ Bowls
15 - 2 cups cooked brown rice (or white rice or quinoa)
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - 1/4 cup fresh cilantro, chopped
20 - Lime wedges for serving
# Step-by-Step Guide:
01 - In a large bowl, combine chicken strips, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss to coat evenly. Let marinate for a minimum of 10 minutes or refrigerate overnight for deeper flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with salt and pepper, and sauté until tender and slightly charred, approximately 5 to 7 minutes. Remove vegetables and set aside.
03 - Using the same skillet, add the marinated chicken strips. Cook for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat.
04 - Divide cooked rice evenly among four containers. Layer each with sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes.
05 - Top each bowl with sliced avocado and chopped cilantro just before serving to preserve freshness.
06 - Serve with lime wedges. Refrigerate prepared bowls for up to four days, keeping avocado and cilantro separate until ready to eat for best quality.
