Ingredients
1 lb (450g) boneless chicken breast, sliced into strips
2 bell peppers, sliced
1 large onion, sliced
1 cup long-grain rice, cooked
2 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Juice of 1 lime
1 avocado, sliced
1/4 cup chopped fresh cilantro
1 cup salsa (tomato or pico de gallo)
1/4 cup crumbled queso fresco (optional)
minus 2 large tortillas for optional serving
Instructions
Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken strips with chili powder, cumin, paprika, garlic powder, and cayenne. Cook for 5-7 minutes until browned and cooked through; set aside.
Add remaining 1 tbsp olive oil to the skillet. Sauté bell peppers and onion for 8-10 minutes until softened and slightly charred.
Toss cooked rice with 1 tsp chili powder and 1 tsp cumin. Layer rice in bowls, top with chicken, peppers, onions, and desired toppings like lime, avocado, cilantro, salsa, and cheese.
Serve immediately or refrigerate for up to 4 days.
Notes
Cook rice in chicken broth for extra flavor if using.
Marinate the chicken for 30 minutes (or overnight) in 1 tbsp olive oil, lime juice, and spices for deeper taste.
Freeze assembled portions for meal prep by omitting delicate toppings like avocado/cilantro until reheating.
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Stir-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 65mg