Ingredients
Scale
- 2 chicken breasts, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups cooked rice
- 1 cup shredded cheese
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinate chicken slices with chili powder, cumin, paprika, garlic, onion powder, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté bell peppers and onions until tender.
- Assemble bowls by dividing cooked rice, then topping with chicken, sautéed vegetables, cheese, cilantro, and lime wedges.
Notes
- You can prepare the rice and marinate the chicken ahead of time for quicker assembly.
- Adjust spice levels to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 85mg