Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 cup cooked rice (optional)
- Fresh cilantro, chopped
- Lime wedges
- Shredded cheese (optional)
- Sour cream (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Season chicken slices with chili powder, paprika, cumin, garlic powder, salt, and pepper.
- Add chicken to skillet and cook until browned and cooked through, about 7-8 minutes.
- In the same skillet, add sliced peppers and onions; cook until tender, about 5 minutes.
- Assemble the bowls by placing cooked rice (if using) at the bottom, then top with cooked chicken and sautéed peppers and onions.
- Garnish with chopped cilantro, shredded cheese, and lime wedges. Serve immediately.
Notes
- Feel free to add black beans or corn for extra protein and flavor.
- Adjust seasoning to taste for spiciness or milder flavors.
- Use cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
