Grilled chicken, peppers, onions, and rice combined for a vibrant and wholesome bowl.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1½ tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp 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 tbsp olive oil
14 - Pinch of salt and 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 - ¼ cup fresh cilantro, chopped
20 - Lime wedges, for serving
# How to Make It:
01 - In a large bowl, combine chicken strips with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss thoroughly and let marinate for at least 10 minutes, or refrigerate overnight for deeper flavor.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with salt and pepper, then sauté until softened and slightly charred, about 5 to 7 minutes. Remove vegetables from skillet and set aside.
03 - Using the same skillet, add marinated chicken strips and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat.
04 - Distribute cooked brown rice evenly into four containers. Top each with sautéed vegetables, cooked chicken, black beans, and halved cherry tomatoes.
05 - Just before serving, add sliced avocado and sprinkle with chopped cilantro for optimal freshness.
06 - Serve each bowl with lime wedges on the side. Refrigerate prepared bowls for up to four days. Keep avocado and cilantro separate until ready to eat.
