Grilled chicken with peppers, black beans, and avocado on rice for easy, nutritious meals.
# What You Need:
→ Chicken
01 - 1.1 pounds 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 pepper
→ Bowls
15 - 2 cups cooked brown rice
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, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and lime juice in a large bowl. Toss 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 sauté until tender and slightly charred, about 5 to 7 minutes. Remove from skillet and set aside.
03 - Using the same skillet, add marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
04 - Divide cooked brown rice evenly among four containers. Top with sautéed peppers and onions, cooked chicken, black beans, and cherry tomatoes.
05 - Add sliced avocado and chopped cilantro to each bowl just before serving to maintain freshness.
06 - Serve with lime wedges. Refrigerate bowls for up to 4 days, keeping avocado and cilantro separate until ready to eat for best results.
