Ingredients
For the Chicken:
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1 lb (450 g) boneless, skinless chicken breasts, sliced
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1 tbsp olive oil
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp smoked paprika
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1/4 tsp garlic powder
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Salt and black pepper to taste
For the Veggies:
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium onion, sliced
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1 tbsp olive oil
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Salt and pepper to taste
For the Rice:
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1 cup long-grain white rice
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2 cups water or chicken broth
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1/4 cup chopped fresh cilantro
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Juice of 1 lime
For Garnish:
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1 lime, halved for charring
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Optional: sour cream, avocado slices, or shredded cheese
Instructions
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Cook the Rice:
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Rinse rice under cold water. In a saucepan, bring water or broth to a boil. Add rice, reduce heat to low, cover, and cook 15–18 minutes until tender.
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Fluff rice and stir in lime juice and chopped cilantro.
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Cook the Chicken:
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In a bowl, toss chicken slices with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
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Heat olive oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until cooked through and slightly charred. Remove from skillet.
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Cook the Veggies:
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In the same skillet, add olive oil and sauté bell peppers and onions 4–5 minutes until tender-crisp. Season with salt and pepper.
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Prepare Burnt Lime:
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Using a gas flame or hot skillet, char the cut side of the lime halves until blackened and smoky. Squeeze over the chicken and rice bowls just before serving.
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Assemble the Bowls:
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Divide rice among bowls, top with chicken and sautéed veggies. Add optional garnishes and squeeze burnt lime over each bowl.
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Notes
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Adjust spices on the chicken for heat preference.
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Use brown rice or quinoa for a healthier base.
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Bowls can be prepped in advance and stored in separate containers for meal prep.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Calories: 400