Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 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 small red onion, sliced
- 2 cups cooked rice
- Shredded cheese, sour cream, fresh cilantro, lime wedges for toppings
Instructions
- Preheat grill or skillet to medium-high heat.
- Slice chicken breasts into strips and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
- Cook chicken until browned and cooked through, about 5-7 minutes.
- In the same pan, sauté sliced peppers and onions until tender, about 5 minutes.
- Divide cooked rice into bowls, top with grilled chicken, peppers, and onions.
- Garnish with shredded cheese, sour cream, cilantro, and lime wedges. Serve immediately.
Notes
- You can substitute chicken with shrimp or beef for variation.
- Adjust spice levels to taste by adding hot sauce or jalapeños.
- Use pre-cooked rice for extra speed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling, sautéing
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg