Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked jasmine rice
- Shredded cheddar cheese
- Fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Preheat grill or skillet to medium-high heat. Season chicken breasts with chili powder, cumin, garlic powder, salt, and pepper.
- Cook chicken for 6-7 minutes per side until fully cooked. Rest briefly, then slice into strips.
- In the same skillet, sauté sliced bell peppers and onions in olive oil until tender and slightly charred.
- Assemble bowls by dividing cooked rice, topped with sliced chicken, sautéed peppers and onions.
- Garnish with shredded cheese, chopped cilantro, and lime wedges. Serve immediately.
Notes
- For extra flavor, marinate chicken with lime juice and spices for 30 minutes before cooking.
- Use low-sodium or homemade seasoning blends for healthier options.
- Divide into meal prep containers for quick lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Grilling and sautéing
- Cuisine: Mexican-inspired
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg