Ingredients
Scale
- 2 chicken breasts, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cups cooked rice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- In a bowl, season the sliced chicken with chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken until browned and cooked through. Remove and set aside.
- In the same skillet, sauté bell peppers and onions until tender and slightly charred.
- Assemble the bowls by placing rice at the bottom, topped with cooked chicken, sautéed vegetables, and shredded cheese.
- Garnish with fresh cilantro and serve immediately.
Notes
- You can substitute chicken with shrimp or beef for variation.
- For a vegetarian version, use grilled tofu or tempeh.
- Serve with lime wedges for added zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sautéing and assembly
- Cuisine: Mexican
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 110mg