Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Season chicken breasts with chili powder, paprika, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Slice thinly.
- Add sliced peppers and onions to the same skillet; sauté until tender.
- In bowls, layer cooked rice, sliced chicken, and sautéed vegetables.
- Garnish with chopped cilantro and serve with lime wedges.
Notes
- Feel free to add black beans or corn for extra flavor.
- Adjust spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg