# What You’ll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1 tsp chili powder
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of ½ lime
→ Vegetables
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 green bell pepper, thinly sliced
14 - 1 medium red onion, thinly sliced
15 - 1 tbsp olive oil
16 - Pinch of salt and black pepper
→ Rice
17 - 1¼ cups long-grain rice (white or brown)
18 - 2 cups water or chicken broth
19 - ½ tsp salt
→ Toppings (optional)
20 - 1 avocado, sliced
21 - ½ cup shredded cheddar or Monterey Jack cheese
22 - ½ cup salsa or pico de gallo
23 - ⅓ cup sour cream or Greek yogurt
24 - Fresh cilantro leaves
25 - Lime wedges
# How To Make It:
01 - Rinse rice under cold water. In a saucepan, bring 2 cups water or chicken broth to a boil. Add rice and salt, cover, reduce heat, and simmer until tender—15 to 18 minutes for white rice, 35 to 40 minutes for brown rice. Fluff with a fork and set aside.
02 - Combine chicken strips with olive oil, cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and lime juice in a bowl. Toss to coat evenly and let marinate at least 10 minutes.
03 - Heat a large skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, until cooked through and lightly browned, about 6 to 8 minutes. Transfer to a plate and keep warm.
04 - In the same skillet, heat olive oil. Add bell peppers and onion, sprinkle with salt and pepper, and sauté until tender-crisp and slightly charred, approximately 5 to 7 minutes.
05 - Divide rice among four bowls. Top with cooked chicken and sautéed vegetables. Add optional toppings as desired: avocado, cheese, salsa, sour cream, cilantro, and lime wedges.
06 - Serve immediately and enjoy.
