Grilled chicken, peppers, onions, and rice combine for a colorful, nutritious bowl ready in under one hour.
# What You’ll Use:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1 ½ tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp 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 tbsp olive oil
14 - Pinch of salt and pepper
→ Bowls
15 - 2 cups cooked brown rice
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - ¼ cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How-To:
01 - Combine chicken strips with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice in a large bowl. Toss to coat thoroughly and let marinate for at least 10 minutes or refrigerate overnight for enhanced flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with a pinch of salt and pepper, and sauté until softened and slightly charred, approximately 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add the marinated chicken strips. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and browned. Remove from heat.
04 - Distribute the cooked brown rice evenly among four containers. Top each portion 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. Serve with lime wedges. Refrigerate for up to 4 days. Keep avocado and cilantro separate until ready to eat for best results.
