Ingredients
Scale
- 2 cups cooked rice
- 1 lb chicken breast, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken and season with chili powder, paprika, cumin, salt, and pepper. Cook until browned and cooked through.
- Add sliced bell peppers and onions. Sauté until vegetables are tender.
- Assemble bowls with cooked rice, topped with the chicken and vegetable mixture.
- Sprinkle shredded cheese and garnish with fresh cilantro. Serve with lime wedges.
Notes
- For a spicier flavor, add a dash of hot sauce or chili flakes.
- Use pre-cooked chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stove Top
- Cuisine: Mexican
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg