Ingredients
Scale
- 2 skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cooked rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup shredded cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Season sliced chicken with chili powder, paprika, cumin, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Cook chicken slices until browned and cooked through, about 5-7 minutes.
- In the same skillet, sauté bell peppers until tender, about 4-5 minutes.
- Assemble bowls with cooked rice, topped with cooked chicken, peppers, shredded cheese, and cilantro.
- Serve with lime wedges for a fresh burst of flavor.
Notes
- You can add diced onions or jalapeños for extra flavor.
- Use cooked quinoa instead of rice for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg