Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 cup cooked rice
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat grill or skillet to medium-high heat.
- Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl.
- Rub the spice mixture onto chicken breasts.
- Cook chicken for 6-7 minutes per side or until fully cooked. Let rest, then slice.
- Sauté bell peppers and onions in olive oil until tender.
- Assemble bowls with cooked rice, sliced chicken, sautéed peppers and onions, and shredded cheese.
- Garnish with cilantro and serve with lime wedges.
Notes
- Feel free to add toppings like sour cream, guacamole, or jalapeños for extra flavor.
- You can substitute chicken with beef or tofu for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Grilling and sautéing
- Cuisine: Mexican-inspired
- Diet: Healthy, High-protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 85 mg