Grilled chicken strips with peppers, onions, black beans, and rice for a nutrient-packed meal.
# What You'll Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts, sliced into strips
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon 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 tablespoon olive oil
14 - Pinch of salt and black pepper
→ Bowls
15 - 2 cups cooked brown rice (or 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
# How-To Steps:
01 - In a large bowl, mix chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss to coat evenly. Refrigerate for at least 10 minutes or overnight for enhanced flavor.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and red onion, season with salt and pepper, and sauté until tender and slightly charred, about 5 to 7 minutes. Remove from skillet and set aside.
03 - In the same skillet, cook the marinated chicken strips over medium-high heat for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from heat.
04 - Distribute cooked rice evenly among four containers. Top with sautéed vegetables, cooked chicken, black beans, and cherry tomatoes.
05 - Add sliced avocado and chopped cilantro just before serving to preserve freshness. Serve with lime wedges.
06 - Store prepared bowls refrigerated for up to 4 days. For optimal freshness, keep avocado and cilantro separate until ready to eat.
