# What you need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tbsp olive oil
03 - 1 ½ tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper
10 - Juice of 1 lime
→ Vegetables
11 - 2 medium bell peppers (1 red, 1 yellow), sliced
12 - 1 medium red onion, sliced
13 - 1 tbsp olive oil
14 - Pinch of salt and pepper
→ Bowls
15 - 2 cups cooked brown rice (alternatively white rice or quinoa)
16 - 1 cup canned black beans, drained and rinsed
17 - 1 cup cherry tomatoes, halved
18 - 1 avocado, sliced
19 - ¼ cup fresh cilantro, chopped
20 - Lime wedges, for serving
# Directions:
01 - Combine chicken strips with 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss thoroughly to coat and marinate for at least 10 minutes or refrigerate overnight.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onion, season with salt and pepper, and cook until softened and lightly charred, approximately 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, add marinated chicken strips. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is fully cooked and browned. Remove from heat.
04 - Divide cooked rice evenly into four containers. Layer with sautéed peppers and onions, cooked chicken, black beans, and halved cherry tomatoes.
05 - Top each portion with sliced avocado and chopped cilantro just before serving to maintain freshness. Serve with lime wedges.
06 - Refrigerate assembled bowls for up to 4 days. For optimal freshness, store avocado and cilantro separately until ready to eat.
