Grilled chicken, peppers, and onions served over rice make quick, healthy bowls to enjoy anytime.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon 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 tablespoon olive oil
14 - Pinch of salt and black 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 - 0.25 cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How to Make It:
01 - Combine chicken strips, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Toss to coat evenly and marinate for at least 10 minutes or refrigerate overnight.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion, season with salt and pepper, and sauté for 5 to 7 minutes until softened and lightly charred. Remove from skillet and set aside.
03 - Using the same skillet, cook the marinated chicken for 5 to 7 minutes, stirring occasionally, until fully cooked and browned. Remove from heat.
04 - Divide cooked rice evenly among four containers. Top each portion with sautéed vegetables, cooked chicken, black beans, and cherry tomatoes.
05 - Add sliced avocado and chopped cilantro just before serving to maintain freshness. Serve with lime wedges.
06 - Refrigerate prepared bowls for up to 4 days. To preserve freshness, store avocado and cilantro separately until ready to eat.
