A vibrant bowl with marinated chicken, sautéed peppers, onions, and fluffy rice topped with fresh garnishes.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon chili powder
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - Juice of ½ lime
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tablespoon olive oil
16 - Pinch of salt and black pepper
→ Rice
17 - 1¼ cups long-grain rice (white or brown)
18 - 2 cups water or chicken broth
19 - ½ teaspoon salt
→ Toppings (optional)
20 - 1 avocado, sliced
21 - ½ cup shredded cheddar or Monterey Jack cheese
22 - ½ cup salsa or pico de gallo
23 - ⅓ cup sour cream or Greek yogurt
24 - Fresh cilantro leaves
25 - Lime wedges
# How To:
01 - Rinse rice under cold water. In a saucepan, bring 2 cups water or chicken broth to a boil. Add rice and salt, cover, reduce heat, and simmer until tender—about 15–18 minutes for white rice or 35–40 minutes for brown rice. Fluff with a fork and set aside.
02 - Combine chicken strips with olive oil, ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice in a bowl. Toss to coat evenly and let marinate for at least 10 minutes.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until fully cooked and lightly browned, approximately 6–8 minutes. Remove from heat and keep warm.
04 - In the same skillet, add olive oil. Add bell peppers and red onion, season with a pinch of salt and black pepper. Sauté until vegetables are tender-crisp and slightly charred, about 5–7 minutes.
05 - Divide rice evenly among four bowls. Top with cooked chicken strips and sautéed vegetables. Add optional toppings such as avocado, cheese, salsa, sour cream, cilantro, and lime wedges as desired.
06 - Serve immediately while warm and enjoy.
