Ingredients
Scale
- 2 cups cooked jasmine rice
- 1 lb boneless, skinless chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 ripe avocado, sliced
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season chicken slices with chili powder, cumin, paprika, salt, and pepper. Cook until chicken is cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil. Sauté bell peppers and onions until tender and slightly caramelized, about 5 minutes.
- Arrange cooked rice in bowls. Top with cooked chicken, sautéed peppers and onions, shredded cheese, and slices of avocado.
- Garnish with fresh cilantro and serve with lime wedges. Enjoy immediately.
Notes
- Feel free to add black beans or corn for extra flavor and texture.
- Use pre-cooked rice for even quicker preparation.
- Adjust spice levels according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Fifty-two grams
- Fiber: 8g
- Protein: Thirty grams
- Cholesterol: 85mg