Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 large onion
- 1 green bell pepper
- 1 red bell pepper
- 2 cups cooked rice (white or brown)
- Avocado, salsa, shredded cheese for serving
Instructions
- Marinate the chicken: In a bowl, mix olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Add chicken breasts; let marinate for at least 30 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Cook marinated chicken for about 6-7 minutes on each side until fully cooked. Let rest before slicing.
- Sauté vegetables: In the same skillet, add sliced onion and bell peppers; sauté for 5-7 minutes until tender.
- Assemble bowls: Start with a base of cooked rice; top with sliced chicken, sautéed veggies, avocado slices, salsa, and cheese.
- Serve immediately; garnish with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 3g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 80mg