Ingredients
Scale
- 2 lbs chicken breasts or thighs, sliced
- 2 bell peppers, sliced (red and green)
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Cilantro, chopped for garnish
- Shredded cheese (cheddar or Mexican blend)
- Lime wedges for serving
- Cooked rice or quinoa (optional)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Cook sliced chicken with chili powder, cumin, salt, and pepper until cooked through, about 8-10 minutes.
- In a separate skillet, heat remaining olive oil and sauté peppers and onions until tender-crisp, about 5-7 minutes.
- Assemble bowls by placing cooked rice or quinoa at the bottom, topped with grilled chicken, sautéed peppers and onions, shredded cheese, and cilantro.
- Squeeze lime juice over the top before serving for added flavor.
Notes
- For extra spice, add jalapeños or hot sauce.
- Use pre-cooked chicken for even quicker preparation.
- Customize with your favorite toppings like sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free, Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 100mg