Ingredients
Scale
- 2 cups cooked rice
- 1 lb boneless skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped
- Sour cream for topping
- Lime wedges for serving
Instructions
- In a bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss chicken strips in spice mixture.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté sliced peppers and onions until tender and slightly caramelized, about 5 minutes.
- Assemble the bowls by placing cooked rice at the base. Top with cooked chicken, sautéed peppers and onions.
- Garnish with chopped cilantro, a dollop of sour cream, and lime wedges. Serve warm.
Notes
- Adjust spice levels to taste by adding more chili powder for extra heat.
- You can substitute chicken with beef or tofu for variety.
- Prepare ingredients ahead for quick assembly during busy evenings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg