Ingredients
Scale
- 1 1/2 cups white rice
- 2 tablespoons olive oil
- 1 pound chicken breasts, cut into strips
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 3 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1/4 cup cilantro, roughly chopped
- 1 avocado, peeled and sliced
- 1 lime, cut into wedges
Instructions
- In a pot, combine rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer. Allow to cook covered for 15 minutes or according to package directions until fluffed with a fork.
- Place the chicken breasts on a cutting board. Using a sharp knife, slice them into thin strips.
- In a large bowl, add the chicken strips along with chili powder, paprika, cumin, garlic powder, and salt. Toss until the chicken is well coated in spices.
- In a large skillet over medium-high heat, warm olive oil. Add seasoned chicken strips and cook for 3-5 minutes until golden brown. Transfer cooked chicken to a plate and set aside.
- In the same skillet, add sliced bell peppers and red onion. Cook for 3-4 minutes until lightly tender. Transfer cooked veggies to the plate with chicken.
- Once everything is cooked, divide rice evenly across four airtight containers. Layer each container with ¼ of chicken and sautéed veggies. Top each bowl with sliced avocado, chopped cilantro, and lime wedge. If prepping ahead of time, wait to add avocado and lime until serving.
- These bowls can be served immediately or stored without avocado and lime wedges in the refrigerator for up to 4 days. You can also freeze them for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 490
- Sugar: 3g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg