Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 lime, cut into wedges
- 1 cup cooked rice or quinoa
- Fresh cilantro, chopped
- Shredded cheese (optional)
Instructions
- Preheat grill or skillet to medium-high heat.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Rub chicken breasts with olive oil and spice mixture.
- Cook chicken until golden and juices run clear, about 6-8 minutes per side. Rest, then slice.
- Sauté peppers and onions in a little olive oil until tender, about 5 minutes.
- Assemble bowls with rice, sliced chicken, peppers, onions, and toppings. Garnish with cilantro and lime wedges.
Notes
For extra flavor, marinate chicken in spices and lime juice for 30 minutes before cooking. Use grilled or baked chicken as alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling and sautéing
- Cuisine: Mexican-inspired
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 37g
- Cholesterol: 85mg